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Journal Abstract Search

238 related items for PubMed ID: 20541276

  • 1. 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 15; 141(3):186-94. PubMed ID: 20541276
    [Abstract] [Full Text] [Related]

  • 2. 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 10; 59(15):8401-8. PubMed ID: 21710980
    [Abstract] [Full Text] [Related]

  • 3. Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce.
    Satomi M, Furushita M, Oikawa H, Yoshikawa-Takahashi M, Yano Y.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):202-9. PubMed ID: 18573560
    [Abstract] [Full Text] [Related]

  • 4. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.
    Udomsil N, Chen S, Rodtong S, Yongsawatdigul J.
    Food Microbiol; 2016 Aug 15; 57():54-62. PubMed ID: 27052702
    [Abstract] [Full Text] [Related]

  • 5. Alkalibacterium thalassium sp. nov., Alkalibacterium pelagium sp. nov., Alkalibacterium putridalgicola sp. nov. and Alkalibacterium kapii sp. nov., slightly halophilic and alkaliphilic marine lactic acid bacteria isolated from marine organisms and salted foods collected in Japan and Thailand.
    Ishikawa M, Tanasupawat S, Nakajima K, Kanamori H, Ishizaki S, Kodama K, Okamoto-Kainuma A, Koizumi Y, Yamamoto Y, Yamasato K.
    Int J Syst Evol Microbiol; 2009 May 15; 59(Pt 5):1215-26. PubMed ID: 19406822
    [Abstract] [Full Text] [Related]

  • 6. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).
    Uchida M, Miyoshi T, Yoshida G, Niwa K, Mori M, Wakabayashi H.
    J Appl Microbiol; 2014 Jun 15; 116(6):1506-20. PubMed ID: 24494732
    [Abstract] [Full Text] [Related]

  • 7. 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 02; 292():137-143. PubMed ID: 30599453
    [Abstract] [Full Text] [Related]

  • 8. Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce.
    Satomi M, Furushita M, Oikawa H, Yano Y.
    Int J Food Microbiol; 2011 Jul 15; 148(1):60-5. PubMed ID: 21616548
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 80(9):M2015-22. PubMed ID: 26256665
    [Abstract] [Full Text] [Related]

  • 10. NaCl-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation.
    Sinsuwan S, Rodtong S, Yongsawatdigul J.
    J Food Sci; 2007 Jun 15; 72(5):C264-9. PubMed ID: 17995713
    [Abstract] [Full Text] [Related]

  • 11. Comparative volatile profiles in soy sauce according to inoculated microorganisms.
    Lee KE, Lee SM, Choi YH, Hurh BS, Kim YS.
    Biosci Biotechnol Biochem; 2013 Jun 15; 77(11):2192-200. PubMed ID: 24200796
    [Abstract] [Full Text] [Related]

  • 12. Purification and characterization of a halotolerant serine proteinase from thermotolerant Bacillus licheniformis RKK-04 isolated from Thai fish sauce.
    Toyokawa Y, Takahara H, Reungsang A, Fukuta M, Hachimine Y, Tachibana S, Yasuda M.
    Appl Microbiol Biotechnol; 2010 May 15; 86(6):1867-75. PubMed ID: 20107983
    [Abstract] [Full Text] [Related]

  • 13. Effect of culture conditions on lactic acid production of Tetragenococcus species.
    Kobayashi T, Kajiwara M, Wahyuni M, Hamada-Sato N, Imada C, Watanabe E.
    J Appl Microbiol; 2004 May 15; 96(6):1215-21. PubMed ID: 15139912
    [Abstract] [Full Text] [Related]

  • 14. Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).
    Yoshikawa S, Yasokawa D, Nagashima K, Yamazaki K, Kurihara H, Ohta T, Kawai Y.
    Food Microbiol; 2010 Jun 15; 27(4):509-14. PubMed ID: 20417400
    [Abstract] [Full Text] [Related]

  • 15. Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation.
    Kim KH, Lee SH, Chun BH, Jeong SE, Jeon CO.
    Food Microbiol; 2019 Sep 15; 82():465-473. PubMed ID: 31027807
    [Abstract] [Full Text] [Related]

  • 16. The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation.
    Link T, Vogel RF, Ehrmann MA.
    BMC Microbiol; 2021 Nov 20; 21(1):320. PubMed ID: 34798831
    [Abstract] [Full Text] [Related]

  • 17. Purification and characterization of a salt-activated and organic solvent-stable heterotrimer proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce.
    Sinsuwan S, Rodtong S, Yongsawatdigul J.
    J Agric Food Chem; 2010 Jan 13; 58(1):248-56. PubMed ID: 19938835
    [Abstract] [Full Text] [Related]

  • 18. Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation.
    Montriwong A, Rodtong S, Yongsawatdigul J.
    Appl Biochem Biotechnol; 2015 May 13; 176(2):505-17. PubMed ID: 25820449
    [Abstract] [Full Text] [Related]

  • 19. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
    Bernbom N, Ng YY, Paludan-Müller C, Gram L.
    Int J Food Microbiol; 2009 Sep 15; 134(3):223-9. PubMed ID: 19640599
    [Abstract] [Full Text] [Related]

  • 20. Natrinema gari sp. nov., a halophilic archaeon isolated from fish sauce in Thailand.
    Tapingkae W, Tanasupawat S, Itoh T, Parkin KL, Benjakul S, Visessanguan W, Valyasevi R.
    Int J Syst Evol Microbiol; 2008 Oct 15; 58(Pt 10):2378-83. PubMed ID: 18842859
    [Abstract] [Full Text] [Related]

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