Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation-Reference-Cited by-同舟云学术

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

Published:2011-07-12 Issue:15 Volume:59 Page:8401-8408
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Udomsil Natteewan¹,Rodtong Sureelak²,Choi Yeung Joon³,Hua Yanglin⁴,Yongsawatdigul Jirawat¹

Affiliation:

1. Food Protein Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakon Ratchasima 30000, Thailand

2. School of Microbiology, Institute of Science, Suranaree University of Technology, Nakon Ratchasima 30000, Thailand

3. College of Marine Science, Gyeongsang National University, Tongyeong City 650-160, South Korea

4. The Center for Scientific and Technological Equipment, Suranaree University of Technology, Nakon Ratchasima 30000, Thailand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201953v

Reference37 articles.

1. FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW

2. Development and origin of the volatile fatty acids in budu

3. Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fish Sauce (Nam-pla)

4. Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

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