Microflora of Four Fermented Fish Sauces [PDF]
Applied Microbiology, 1975 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.
E V, Crisan, A, Sands
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Identification of yeasts associated with the fermented fish, adjuevan, of Ivory Coast by using the molecular technique of PCR-denaturing gradient gel electrophoresis (DGGE) [PDF]
, 2012 Diversity of yeasts was investigated by using a molecular technique employing variable regions of 26S rDNA profiles generated by PCR-denaturing gradient gel electrophoresis (DGGE) in the salted and fermented traditional fish named "adjuevan".
Brou Kouakou, David +5 more
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Research Progress in the Correlation between Microbial Community Composition and Flavor Metabolism of Fermented Fish Products in China [PDF]
Shipin KexueFermentation is a traditional way of fish storage. During the fermentation process, microorganisms in raw materials or the environment can promote the decomposition and utilization of carbohydrates, proteins, and fats through metabolism, thereby ...
ZHOU Bingqian, LIU Yongle, HUANG Yiqun, LI Xianghong, WANG Faxiang, MA Xiayin
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Frontiers in Bioengineering and Biotechnology, 2021 Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a ...
Yueqi Wang +19 more
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Modulating Linker Composition of Haptens Resulted in Improved Immunoassay for Histamine. [PDF]
, 2019 Histamine (HA) is an important food contaminant generated during food fermentation or spoilage. However, an immunoassay for direct (derivatization free) determination of HA has rarely been reported due to its small size to induce the desired antibodies ...
Dong, Jie-Xian +9 more
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Fishes, 2023 Fish viscera can be an important source of protein and energy for aquafeed, and its use contributes to circular aquaculture. The aim of this study was to produce acid and fermented silage from fish viscera to determine their nutritional value and the ...
Thiago Macedo Santana +6 more
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Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations [PDF]
, 2006 At present there are very few studies on the bacterial diversity of olives and on the importance of the microbial species for the fermentation of olives aimed to table olives production.
APONTE, MARIA +3 more
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The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage [PDF]
BIO Web of ConferencesFermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish ...
Leksono Tjipto +4 more
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Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
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Jurnal Agripet, 2011 Cholesterol and omega-9 fatty acid eggs yolks affected by mantis crustacean (squilla empusa) fermentation as a fish meal substitution in the diet of layer. ABSTRACT.
Sri Suhermiyati
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