Pyrosequencing Analysis of Microbiota inKaburazushi, a Traditional Medieval Sushi in Japan-Reference-Cited by-同舟云学术

Pyrosequencing Analysis of Microbiota inKaburazushi, a Traditional Medieval Sushi in Japan

Published:2013-10-23 Issue:10 Volume:77 Page:2125-2130
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

KOYANAGI Takashi,NAKAGAWA Akira,KIYOHARA Masashi,MATSUI Hiroshi,YAMAMOTO Keiko,BARLA Florin,TAKE Harumi,KATSUYAMA Yoko,TSUJI Atsushi,SHIJIMAYA Masahisa,NAKAMURA Shizuo,MINAMI Hiromichi,ENOMOTO Toshiki,KATAYAMA Takane,KUMAGAI Hidehiko

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.130550

Reference27 articles.

1. Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi

2. Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

3. 3) Fujii T, Watanabe S, Horikoshi M, Takahashi H, and Kimura B, Fish. Sci., 77, 151-157 (2012).

4. Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis

5. Pyrosequencing survey of the microbial diversity of ‘narezushi’, an archetype of modern Japanese sushi

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