Microflora of Four Fermented Fish Sauces-Reference-Cited by-同舟云学术

Microflora of Four Fermented Fish Sauces

Published:1975-01 Issue:1 Volume:29 Page:106-108
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Crisan Eli V.¹,Sands Anne¹

Affiliation:

1. Department of Food Science and Technology, University of California, Davis, California 95616

Abstract

Thirty-nine microorganisms representing 11 species of bacteria, one yeast, and three filamentous fungi were isolated and identified from four fermented fish sauces: nampla, patis, koami, and ounago.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.29.1.106-108.1975

Reference13 articles.

1. Amano K. 1962. The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of South-East Asia p. 180-200. In E. Heen and R. Kruezer (ed.) Fish in nutrition. Fishing News (Books) Ltd. London.

2. Preservation of a very small fish in the Philippine Islands;Avery A. C.;Food Technol.,1952

3. Breed R. S. E. G. D. Murray and N. R. Smith. 1957. Bergey's manual of determinative bacteriology 7th ed. Williams & Wilkins Co. Baltimore.

4. Mackie I. M. R. Hardy and G. Hobbs. 1971. Fermented fish products. FAO Fisheries Report no. 100 Food and Agriculture Organization of the United Nations Rome.

5. Bacteriological studies on shiokara;Nagao K.;Bull. Fac. Fish.,1951

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