Author:
SATOMI M.,KIMURA B.,HAYASHI M.,SHOUZEN Y.,OKUZUMI M.,FUJII T.
Cited by
33 articles.
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1. Relationship between microorganisms and volatile components in each fermentation process in the kusaya gravy that plays an important role in the manufacturing of kusaya, a traditional Japanese fermented fish product;Bioscience, Biotechnology, and Biochemistry;2023-10-10
2. Parathalassolituus penaei gen. nov., sp. nov., a novel member of the family Oceanospirillaceae isolated from a coastal shrimp pond in Guangxi, PR China;International Journal of Systematic and Evolutionary Microbiology;2023-05-15
3. Marinospirillum perlucidum sp. nov., a novel helical bacterium isolated from a sea cucumber culture pond;International Journal of Systematic and Evolutionary Microbiology;2020-01-01
4. Upper Jurassic bacteria from the Raptawicka Turnia Limestone Formation in the Mały Giewont area (Western Tatra Mountains, Poland);Geological Quarterly;2018-12-18
5. Genome Sequence of a Marine Spirillum, Oceanospirillum multiglobuliferum ATCC 33336
T
, Isolated from Japan;Genome Announcements;2017-05-25