These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
2. 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]
3. 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]
4. 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]
5. 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 02; 82():465-473. PubMed ID: 31027807 [Abstract] [Full Text] [Related]
6. 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]
7. 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 20; 97(13):4484-4493. PubMed ID: 28294344 [Abstract] [Full Text] [Related]
8. 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 [Abstract] [Full Text] [Related]
9. The impact of raw material form and starter culture inoculation on bacterial communities and metabolites in fermented anchovy sauce. Kim D, Park J, Park SE, Kim EJ, Woong Whon T, Woon Roh S, Son HS. Food Res Int; 2024 Sep 26; 192():114815. PubMed ID: 39147511 [Abstract] [Full Text] [Related]
10. 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 31; 145(1):84-91. PubMed ID: 21183239 [Abstract] [Full Text] [Related]
12. 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 31; 27(4):509-14. PubMed ID: 20417400 [Abstract] [Full Text] [Related]
13. 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 31; 80(9):M2015-22. PubMed ID: 26256665 [Abstract] [Full Text] [Related]
14. 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]
15. 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 15; 87(12):5375-5389. PubMed ID: 36374210 [Abstract] [Full Text] [Related]