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Journal Abstract Search

212 related items for PubMed ID: 24494732

  • 1. 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; 116(6):1506-20. PubMed ID: 24494732
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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
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  • 4. Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).
    Uchida M, Kurushima H, Ishihara K, Murata Y, Touhata K, Ishida N, Niwa K, Araki T.
    J Biosci Bioeng; 2017 Mar 15; 123(3):327-332. PubMed ID: 27784621
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 20; 57():54-62. PubMed ID: 27052702
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 10; 82():465-473. PubMed ID: 31027807
    [Abstract] [Full Text] [Related]

  • 9. 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 10; 27(4):509-14. PubMed ID: 20417400
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  • 11. 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 10; 105():333-343. PubMed ID: 29433222
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  • 13. 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 10; 58(4):273-81. PubMed ID: 22990487
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  • 17. Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.
    Akolkar AV, Durai D, Desai AJ.
    J Appl Microbiol; 2010 Jul 10; 109(1):44-53. PubMed ID: 19958423
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  • 19. Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India.
    Devi KR, Deka M, Jeyaram K.
    Int J Food Microbiol; 2015 Apr 16; 199():62-71. PubMed ID: 25637876
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  • 20. 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 16; 47(3):832-6. PubMed ID: 9226914
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