Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation.

Udomsil, Natteewan; Pongjanla, Sirinya; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

Udomsil, Natteewan; Pongjanla, Sirinya; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat.

Afiliação

Udomsil N; Food Technology Program, School of Interdisciplinary Studies, Mahidol University Kanchanaburi Campus, Kanchanaburi, Thailand.
Pongjanla S; School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand.
Rodtong S; School of Preclinical Sciences, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, Thailand.
Tanasupawat S; Microbial Cultures Research Center for Food and Bioplastics Production, Suranaree University of Technology, Nakhon Ratchasima, Thailand.
Yongsawatdigul J; Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand.

J Food Sci ; 87(12): 5375-5389, 2022 Dec.

Article em En | MEDLINE | ID: mdl-36374210

Assuntos

Produtos Pesqueiros; Halobacterium salinarum; Animais; Fermentação; Produtos Pesqueiros/análise; Halobacterium salinarum/metabolismo; Microbiologia de Alimentos; Aminas Biogênicas/análise; Peixes/metabolismo

Palavras-chave

16S rRNA; GC-MS; histamine; protein hydrolysis; proteinase-producing halophilic archaea

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google