Accumulation of Ectoines By Halophilic Bacteria Isolated from Fermented Shrimp Paste: An Adaptation Mechanism to Salinity, Temperature, and pH Stress
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00284-021-02481-1.pdf
Reference48 articles.
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3. Thanh VN, Anh NTV (2016) Ethnic fermented foods and beverages of Vietnam. In: Tamang JP (ed) Ethnic fermented foods and alcoholic beverages of Asia. Springer Nature Switzerland AG, Switzerland, pp 383–409. https://doi.org/10.1007/978-82-322-2800-4_15
4. Prapasuwannakul N, Suwannahong K (2015) Chemical composition and antioxidant activity of Klongkone shrimp paste. Procedia Soc Behav Sci 197:1095–1100. https://doi.org/10.1016/j.sbspro.2015.07.351
5. Khairina R, Fitrial Y, Satrio H, Rahmi N (2016) Physical, chemical, and microbiological properties of “Ronto” a traditional fermented shrimp from South Borneo, Indonesia. Aquatic Procedia 7:214–220. https://doi.org/10.1016/j.aqpro.2016.07.029
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