Diversity of the bacterial community in Myanmar traditional salted fish yegyo ngapi

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

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