Effect of Sucrose and Halophilic Lactic Acid BacteriumTetragenococuus halophiluson Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation-Reference-Cited by-同舟云学术

Effect of Sucrose and Halophilic Lactic Acid BacteriumTetragenococuus halophiluson Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation

Published:2012-09-07 Issue:4 Volume:32 Page:389-398
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Shozen Kei-Ichi,Satomi Masataka¹,Yano Yutaka,Yoshida Mitsuhiro,Fukui Yohei¹,Takano Takashi²,Funatsu Yasuhiro³

Affiliation:

1. Fisheries Research Agency; National Research Institute of Fisheries Science; Yokohama; Japan

2. Umekama Co., Ltd.; Toyama; Japan

3. Department of Food Science and Human Wellness; Rakuno Gakuen University; Ebetsu; 069-8501; Japan

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.2012.00392.x/fullpdf

Reference29 articles.

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4. Extractive components of fish sauce from the waste of the frigate mackerel surimi processing and a comparison with those of several Asian fish sauces;Funatsu;Nippon Suisan Gakkaishi,2000a

5. A comparison of extractive components of a fish sauce prepared from frigate mackerel using soy sauce kojo with those of Japanese made fish sauces and soy sauce;Funatsu;Nippon Suisan Gakkaishi,2000b

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