Studies on microorganisms in fermented seafood
Author:
Affiliation:
1. National Research Institute of Fisheries Science, Fisheries Research Agency
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/82/3/82_WA2283/_pdf
Reference16 articles.
1. 4) Satomi M, Kimura B, Takahashi G, Fujii T. Microbial diversity in kusaya gravy. Fish. Sci. 1997; 63: 1019-1023.
2. 5) Fujii T, Hayashi M, Okuzumi M. New device for isolation of spiral bacteria from “Kusaya” gravy. Nippon Suisan Gakkaishi. 1990; 56: 1661-1665.
3. 6) Satomi M, Kimura B, Hayashi M, Shouzen Y, Okuzumi M, Fujii T. Marinospirillum gen. nov., with descriptions of Marinospirillum megaterium sp. nov., isolated from kusaya gravy, and transfer of Oceanospirillum minutulum to Marinospirillum minutulum comb. nov. Int. J. Syst. Bacteriol. 1998; 48: 1341-1348.
4. 7) Satomi M, Kimura B, Hayashi M, Okuzumi M, Fujii T. Marinospirillum insulare sp. nov., a novel halophilic helical bacterium isolated from kusaya gravy. Int. J. Syst. Evol. Microbiol. 2004; 54: 163-167.
5. 8) Satomi M, Kimura B, Hamada T, Harayama S, Fujii T. Phylogenetic study of the genus Oceanospirillum based on 16S rRNA and gyrB genes: emended description of the genus Oceanospirillum, description of Pseudospirillum gen. nov., Oceanobacter gen. nov. and Terasakiella gen. nov. and transfer of Oceanospirillum jannaschii and Pseudomonas stanieri to Marinobacterium as Marinobacterium jannaschii comb. nov. and Marinobacterium stanieri comb. nov. Int. J. Syst. Evol. Bacteriol. 2002; 52: 739-747.
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