Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

(2015) Ji Young Jung et al.   JOURNAL OF FOOD SCIENCE

Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce

(2014) Masataka Satomi et al.   FISHERIES SCIENCE

Real-Time PCR Quantification of Protease-Producing Bacteria in Traditional Chinese Fish Sauce

(2014) Yun-Zhu Xiao et al.   Food Analytical Methods

Bacterial Communities of Traditional Salted and Fermented Seafoods from Jeju Island of Korea Using 16S rRNA Gene Clone Library Analysis

(2014) Min-Soo Kim et al.   JOURNAL OF FOOD SCIENCE

Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations

(2014) Se Hee Lee et al.   PLoS One

Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

(2013) Ji Young Jung et al.   FOOD MICROBIOLOGY

Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation

(2013) Se Hee Lee et al.   FOOD MICROBIOLOGY

Microbial and chemical properties of Cambodian traditional fermented fish products

(2013) Mony R Chuon et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ribosomal Database Project: data and tools for high throughput rRNA analysis

(2013) James R. Cole et al.   NUCLEIC ACIDS RESEARCH

Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products

(2012) Jaruwan Sitdhipol et al.   ANNALS OF MICROBIOLOGY

Comparative Survey of Rumen Microbial Communities and Metabolites across One Caprine and Three Bovine Groups, Using Bar-Coded Pyrosequencing and1H Nuclear Magnetic Resonance Spectroscopy

(2012) Hyo Jung Lee et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis

(2012) Masashi KIYOHARA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan

(2012) Yasuyuki Kosaka et al.   FISHERIES SCIENCE

Whole-Genome Shotgun Sequencing of the Extremophile Alkalibacillus haloalkaliphilus C-5, of Indian Origin

(2012) C. M. Rawal et al.   JOURNAL OF BACTERIOLOGY

Bacterial communities in fish sauce mash using culture-dependent and -independent methods

(2012) Youhei Fukui et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Complete genome sequence of the halophilic and highly halotolerant Chromohalobacter salexigens type strain (1H11T)

(2012) Alex Copeland et al.   Standards in Genomic Sciences

Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions

(2011) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish

(2011) Takashi Kuda et al.   FOOD CHEMISTRY

Reproducibility and quantitation of amplicon sequencing-based detection

(2011) Jizhong Zhou et al.   ISME Journal

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genome Sequence of Lentibacillus jeotgali Grbi T , Isolated from Traditional Korean Salt-Fermented Seafood

(2011) Mi-Ja Jung et al.   JOURNAL OF BACTERIOLOGY

Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria

(2010) Ling Guan et al.   FOOD MICROBIOLOGY

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

(2010) Natteewan Udomsil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran

(2010) Naoshige Sakamoto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

(2009) C. Humblot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Chromohalobacter beijerinckii: a psychrophilic, extremely halotolerant and enzymatically active microbe from salted food with the capacity for biogenic amine production

(2009) Dorothea M. Beutling et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing

(2009) Seong Woon Roh et al.   ISME Journal