140 related articles for article (PubMed ID: 38022886)
1. Removal of Histamine from Fish Sauce by
Rungraeng N; Ohtaguchi K; Chysirichote T
Food Technol Biotechnol; 2023 Sep; 61(3):294-301. PubMed ID: 38022886
[TBL] [Abstract][Full Text] [Related]
2. Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction.
Tran TTH; Nguyen TPA; Pham TD; Nguyen TH; Nguyen TLD; Nguyen TTT; Tran TLH; Giang TK; Bui TTH; Do BC; Nguyen TT; Haltrich D; Nguyen HA
J Biotechnol; 2023 Mar; 366():46-53. PubMed ID: 36933867
[TBL] [Abstract][Full Text] [Related]
3. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures.
Yongsawatdigul J; Rodtong S; Raksakulthai N
J Food Sci; 2007 Nov; 72(9):M382-90. PubMed ID: 18034732
[TBL] [Abstract][Full Text] [Related]
4. Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation.
Ma X; Zhang Y; Li X; Bi J; Zhang G; Hao H; Hou H
Int J Food Microbiol; 2022 Jan; 361():109464. PubMed ID: 34749187
[TBL] [Abstract][Full Text] [Related]
5. Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.
Udomsil N; Rodtong S; Tanasupawat S; Yongsawatdigul J
J Food Sci; 2015 Sep; 80(9):M2015-22. PubMed ID: 26256665
[TBL] [Abstract][Full Text] [Related]
6. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.
Zaman MZ; Abu Bakar F; Jinap S; Bakar J
Int J Food Microbiol; 2011 Jan; 145(1):84-91. PubMed ID: 21183239
[TBL] [Abstract][Full Text] [Related]
7. Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation.
Ma X; Sang X; Yan C; Zhang Y; Bi J; Zhang G; Hao H; Hou H
Appl Environ Microbiol; 2022 Jul; 88(13):e0069022. PubMed ID: 35695487
[TBL] [Abstract][Full Text] [Related]
8. Degradation of histamine by Bacillus polymyxa isolated from salted fish products.
Lee YC; Lin CS; Liu FL; Huang TC; Tsai YH
J Food Drug Anal; 2015 Dec; 23(4):836-844. PubMed ID: 28911502
[TBL] [Abstract][Full Text] [Related]
9. The functional starter and its genomic insight for histamine degradation in fish sauce.
Tepkasikul P; Santiyanont P; Booncharoen A; Abhisingha M; Mhuantong W; Chantarasakha K; Pitaksutheepong C; Visessanguan W; Tepaamorndech S
Food Microbiol; 2022 Jun; 104():103988. PubMed ID: 35287811
[TBL] [Abstract][Full Text] [Related]
10. Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters.
Ma X; Bi J; Li X; Zhang G; Hao H; Hou H
Foods; 2021 Oct; 10(11):. PubMed ID: 34828853
[TBL] [Abstract][Full Text] [Related]
11. Fish sauce fermentation using
Do Quynh Nguyen A; Sekar A; Kim M; Phat Nguyen L; Thi Le N; Uh S; Hong S; Kim K
Food Sci Nutr; 2021 Feb; 9(2):651-661. PubMed ID: 33598150
[TBL] [Abstract][Full Text] [Related]
12. Novel Archaeal Histamine Oxidase from
Hou J; Li XX; Sun Y; Li Y; Yang XY; Sun YP; Cui HL
J Agric Food Chem; 2024 Mar; 72(12):6519-6525. PubMed ID: 38497614
[TBL] [Abstract][Full Text] [Related]
13. Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor.
Ding Y; Qiu M; Tang X; Zheng R; Zhou X
Foods; 2023 Mar; 12(6):. PubMed ID: 36981250
[TBL] [Abstract][Full Text] [Related]
14. Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.
Zheng B; Liu Y; He X; Hu S; Li S; Chen M; Jiang W
J Sci Food Agric; 2017 Oct; 97(13):4484-4493. PubMed ID: 28294344
[TBL] [Abstract][Full Text] [Related]
15. Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at Town Markets of Guangdong Province of South China.
Tao Z; Wu X; Liu W; Takahashi H; Xie S; Ohshima C; He Q
J Food Prot; 2022 Jun; 85(6):956-960. PubMed ID: 35202455
[TBL] [Abstract][Full Text] [Related]
16. Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter.
Wakinaka T; Iwata S; Takeishi Y; Watanabe J; Mogi Y; Tsukioka Y; Shibata Y
Int J Food Microbiol; 2019 Mar; 292():137-143. PubMed ID: 30599453
[TBL] [Abstract][Full Text] [Related]
17. Changes in Postfermentation Quality during the Distribution Process of Anchovy ( Engraulis japonicus) Fish Sauce.
Joung BC; Min JG
J Food Prot; 2018 Jun; 81(6):969-976. PubMed ID: 29749765
[TBL] [Abstract][Full Text] [Related]
18. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
Udomsil N; Rodtong S; Choi YJ; Hua Y; Yongsawatdigul J
J Agric Food Chem; 2011 Aug; 59(15):8401-8. PubMed ID: 21710980
[TBL] [Abstract][Full Text] [Related]
19. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.
Udomsil N; Rodtong S; Tanasupawat S; Yongsawatdigul J
Int J Food Microbiol; 2010 Jul; 141(3):186-94. PubMed ID: 20541276
[TBL] [Abstract][Full Text] [Related]
20. Isolation and characterization of histamine-producing bacteria from fermented fish products.
Moon JS; Kim SY; Cho KJ; Yang SJ; Yoon GM; Eom HJ; Han NS
J Microbiol; 2013 Dec; 51(6):881-5. PubMed ID: 24385369
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
