Isolation and identification of Staphylococcus sp. from Korean fermented fish products

Journal of Microbiology and Biotechnology

Volumn 6, Issue 5, 1996, Pages 340-346

  Um, Mi Na ^a   Lee, Cherl Ho ^a  

^a Korea University   (South Korea)

Author keywords

Fermented fish; Salt; Staphylococcus; Water activity

Indexed keywords

EID: 0001383075     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. A.O.A.C. 1990. Official Methods of Analysis, 15th ed., Association of Official Analytical Chemists, Virginia, USA.
2. Bautista, L., P. Gaya, M. Medina, and M. Nunez. 1988. A quantitative study of enterotoxin production by sheep milk Staphylococci. Appl. Environ. Microbiol. 54: 566-569.
3. Bennett, R. W. and G. A. Lancette. 1992. Bacteriological Analytical Mannual, p. 161-190 A.O.A.C. International, Arlington.
4. Cha, Y. J., S. Y. Chung, J. H. Ha, I. C. Jeong, and E. H. Lee. 1983. Studies on the processing of low salt fermented sea foods, 3. Changes of microflora during fermentation of low salt sardin. Bull. Korean Fish. Soc. 16: 211.
5. Cha, Y. J., E. H. Lee, K. H. Lee, and D. S. Chang. 1988. Characteriztion of the strong proteolytic bacteria isolated from low salt fermented anchovy and of protease produced by that strain. Bull. Korean Fish. Soc. 21: 71-79.
6. Lee, C. H. 1989. Fish Fermentation Technology. Korean J. Appl. Microbiol. Bioeng. 17: 645.
7. Lee, C. H. 1993. Fish fermentation technology in Korea, p. 187. In C. H. Lee, K. H. Steinkraus, and P. J. A Reilly (eds.), Fish Fermentation Technology, UNU Press, Tokyo.
8. Lee, C. H., T. S. Cho, M. H. Lim, J. W. Kang, and H. C. Yang. 1986. Studies on the sikhae fermentation made by flat fish. Korean J. Appl. Microbiol. Bioeng. 11: 53.
9. Lee, K. H. 1969. Microbiological and enzymological studies on the flavor components of sea food pickles. J. Korean Agri. Chem. Soc. 11: 1.
10. Macfaddin, J. F. 1980. Biochemical Tests for Identification of Medical Bacteria, Williams & Wilkins, London.
11. Mheen, T. I. 1993. Microbiology of salt-fermented fishery products in Korea, p. 999-1103. In C. H. Lee, K. H. Steinkraus, and P. J. A. Reilly (eds.), Fish Fermentation Technology, UNU Press, Tokyo.
12. Schleifer, K. H. 1986. Bergy's Mannual of Systematic Bacteriology, p. 999-1103, vol. 2. Williams & Willkins, Baltimore.
13. Seager, M. S., J. G. Banks, C. Blackburn, W. de, and R. G. Board. 1986. A taxonomic study of Staphylococcus spp. isolated from fermented sausages. J. Food Sci. 51: 295.
14. Takai, M., Y. Kawai, N. Inoue, and H. Shinano. 1992. Comparative studies on microbiology and chemical characteristics of Ika-Shiokara Akazuki and Ika-Shokara Kurozukuri, Nippon Suisan Gakkaishi 58: 2373-2378.
15. Tanasupawat, S., Y. Hashimoto, T. Ezaki, M. Kozaki, and K. Komagata. 1991. Identification of Staphylococcus carnosus strains from fermented fish and soy sauce mash, J. Gen. Appl. Microbiol. 37: 479.
16. Tanasupawat, S., Y. Hashimoto, T. Ezaki, M. Kozaki, and K. Komagata. 1992. Staphylococcus piscifermentans sp. nov., from fermented fish in Thailand. Int. J. Sys. Bacteriol. 42: 577.