Literature DB >> 16350008

Microflora of four fermented fish sauces.

E V Crisan1, A Sands.   

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.

Entities:  

Year:  1975        PMID： 16350008      PMCID： PMC186919          DOI： 10.1128/am.29.1.106-108.1975

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  4 in total

1.  Characterization of proteases produced by newly isolated and identified proteolytic microorganisms from fermented fish (Budu).

Authors:  W Choorit; P Prasertsan
Journal:  World J Microbiol Biotechnol       Date:  1992-05       Impact factor: 3.312

2.  Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India.

Authors:  Ranendra K Majumdar; Deepayan Roy; Sandeep Bejjanki; N Bhaskar
Journal:  J Food Sci Technol       Date:  2015-08-05       Impact factor: 2.701

3.  Antimicrobial, antioxidant and probiotics characterization of dominant bacterial isolates from traditional fermented fish of Manipur, North-East India.

Authors:  Sambanduram Samarjit Singh; Surajit De Mandal; Esther Lalnunmawii; Nachimuthu Senthil Kumar
Journal:  J Food Sci Technol       Date:  2018-03-30       Impact factor: 2.701

4.  Fine Endmesolithic fish caviar meal discovered by proteomics in foodcrusts from archaeological site Friesack 4 (Brandenburg, Germany).

Authors:  Anna Shevchenko; Andrea Schuhmann; Henrik Thomas; Günter Wetzel
Journal:  PLoS One       Date:  2018-11-28       Impact factor: 3.240
  4 in total

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