Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR-Reference-Cited by-同舟云学术

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR

Published:2016-08 Issue: Volume:57 Page:54-62
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Udomsil Natteewan,Chen Shu,Rodtong Sureelak^ORCID,Yongsawatdigul Jirawat

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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