Characterization of the bacterial community structure in traditional Gifu ayu-narezushi (fermented sweetfish)

Author:

Hori Mitsuyo,Kawai Yusuke,Nakamura Kohei,Shimada Masaya,Iwahashi HitoshiORCID,Nakagawa TomoyukiORCID

Funder

Mishima Kaiun Memorial Foundation

MIKIYA Science and Technology Foundation

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference29 articles.

1. Cultural aspects of fermented fish products in Asia;Ishige,1993

2. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke;An;J. Sci. Food Agric.,2010

3. Changes in microbiota population during fermentation of narezushi as revealed by pyrosequencing analysis;Kiyohara;Biosci. Biotechnol. Biochem.,2012

4. Pyrosequencing survey of the microbial diversity of ‘narezushi’, an archetype of modern Japanese sushi;Koyanagi;Lett. Appl. Microbiol.,2011

5. Analysis of bacterial community structure in Saba-Narezushi (Narezushi of Mackerel) by 16S rRNA gene clone library;Matsui;J. Food Sci. Technol.,2013

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