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Journal Abstract Search

238 related items for PubMed ID: 20541276

  • 21. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan.
    Chen YS, Yanagida F, Hsu JS.
    J Appl Microbiol; 2006 Jul; 101(1):125-30. PubMed ID: 16834599
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  • 22. Differentiation of Tetragenococcus populations occurring in products and manufacturing processes of puffer fish ovaries fermented with rice-bran.
    Kobayashi T, Kimura B, Fujii T.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):211-8. PubMed ID: 10857547
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  • 23. Tetragenococcus muriaticus sp. nov., a new moderately halophilic lactic acid bacterium isolated from fermented squid liver sauce.
    Satomi M, Kimura B, Mizoi M, Sato T, Fujii T.
    Int J Syst Bacteriol; 1997 Jul 01; 47(3):832-6. PubMed ID: 9226914
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  • 24. Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
    Yoshikawa S, Kurihara H, Kawai Y, Yamazaki K, Tanaka A, Nishikiori T, Ohta T.
    J Agric Food Chem; 2010 May 26; 58(10):6410-7. PubMed ID: 20405947
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  • 25. Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation.
    Jeong DW, Lee H, Jeong K, Kim CT, Shim ST, Lee JH.
    J Microbiol Biotechnol; 2019 Feb 28; 29(2):191-199. PubMed ID: 30602270
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  • 26. Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium.
    Masuda S, Yamaguchi H, Kurokawa T, Shirakami T, Tsuji RF, Nishimura I.
    Int J Food Microbiol; 2008 Feb 10; 121(3):245-52. PubMed ID: 18061297
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  • 27. Polyphasic taxonomy of a novel Halobacillus, Halobacillus thailandensis sp. nov. isolated from fish sauce.
    Chaiyanan S, Chaiyanan S, Maugel T, Huq A, Robb FT, Colwell RR.
    Syst Appl Microbiol; 1999 Sep 10; 22(3):360-5. PubMed ID: 10553288
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  • 28. Evidence of cell-associated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation.
    Sinsuwan S, Rodtong S, Yongsawatdigul J.
    J Food Sci; 2011 Apr 10; 76(3):C413-9. PubMed ID: 21535808
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  • 29. Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture.
    Kasankala LM, Xiong YL, Chen J.
    J Agric Food Chem; 2012 Jan 11; 60(1):226-33. PubMed ID: 22148721
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  • 30. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures.
    Yongsawatdigul J, Rodtong S, Raksakulthai N.
    J Food Sci; 2007 Nov 11; 72(9):M382-90. PubMed ID: 18034732
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  • 31. Microbial and chemical properties of Cambodian traditional fermented fish products.
    Chuon MR, Shiomoto M, Koyanagi T, Sasaki T, Michihata T, Chan S, Mao S, Enomoto T.
    J Sci Food Agric; 2014 Apr 11; 94(6):1124-31. PubMed ID: 23996783
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  • 32. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce.
    Li C, Li W, Li L, Chen S, Wu Y, Qi B.
    Food Res Int; 2022 Jun 11; 156():111153. PubMed ID: 35651019
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  • 33. Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings.
    Duan S, Hu X, Li M, Miao J, Du J, Wu R.
    J Agric Food Chem; 2016 Mar 30; 64(12):2591-603. PubMed ID: 26978261
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  • 34. Bacterial communities in fish sauce mash using culture-dependent and -independent methods.
    Fukui Y, Yoshida M, Shozen K, Funatsu Y, Takano T, Oikawa H, Yano Y, Satomi M.
    J Gen Appl Microbiol; 2012 Mar 30; 58(4):273-81. PubMed ID: 22990487
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  • 35. Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation.
    Udomsil N, Pongjanla S, Rodtong S, Tanasupawat S, Yongsawatdigul J.
    J Food Sci; 2022 Dec 30; 87(12):5375-5389. PubMed ID: 36374210
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  • 36. Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan.
    Lan WT, Chen YS, Yanagida F.
    J Biosci Bioeng; 2009 Dec 30; 108(6):484-7. PubMed ID: 19914580
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  • 37. Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish.
    Itoi S, Abe T, Washio S, Ikuno E, Kanomata Y, Sugita H.
    Int J Food Microbiol; 2008 Jan 15; 121(1):116-21. PubMed ID: 18068256
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  • 38. Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation.
    Devanthi PVP, El Kadri H, Bowden A, Spyropoulos F, Gkatzionis K.
    Food Res Int; 2018 Mar 15; 105():333-343. PubMed ID: 29433222
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  • 39. Identification of the putative N-acetylglucosaminidase CseA associated with daughter cell separation in Tetragenococcus halophilus.
    Shirakawa D, Wakinaka T, Watanabe J.
    Biosci Biotechnol Biochem; 2020 Aug 15; 84(8):1724-1735. PubMed ID: 32448081
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  • 40. 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 15; 97(13):4484-4493. PubMed ID: 28294344
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