Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis-Reference-Cited by-同舟云学术

Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis

Published:2012-01-23 Issue:1 Volume:76 Page:48-52
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

KIYOHARA Masashi,KOYANAGI Takashi,MATSUI Hiroshi,YAMAMOTO Keiko,TAKE Harumi,KATSUYAMA Yoko,TSUJI Atsushi,MIYAMAE Hiroto,KONDO Tetsufumi,NAKAMURA Shizuo,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.110424

Reference18 articles.

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

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

3. Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers

4. Diversity of the Bacterial Community Found in Sammanarezushi (Saury Narezushi Revealed by the 16S rRNA Gene Clone Library

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