Author:
Kobayashi Takeshi,Taguchi Chihiro,Kida Kakeru,Matsuda Hiroko,Terahara Takeshi,Imada Chiaki,Moe Nant Kay Thwe,Thwe Su Myo
Funder
Japan Society for the Promotion of Science
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Reference32 articles.
1. Aung W, Naylin N, Zheng Z, Watanabe Y, Hashinaga F (2004) Antioxidant and antibacterial activities of bacteria from ngapi, a Burmese salted and fermented shrimp paste. Biocontrol Sci 9:117–122
2. Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K (2013) Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 167:29–43
3. Cooke RD, Twiddy DR, Reilly JA (1993) Lactic fermentation of fish as a low-cost means of food preservation. In: Lee CH et al (eds) Fish fermentation technology. United Nations University Press, Tokyo, pp 291–300
4. Hauschild AHW (1993) Epidemiology of human foodborne botulism. In: Hauschild AHW, Dodds KL (eds) Clostridium botulinum: Ecology and control in foods. Marcel Dekker, New York, pp 69–104
5. Justé A, Thomma B, Lievens B (2008) Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes. Food Microbiol 25:745–761
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献