Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surstromming)

International Journal of Food Microbiology

Volumn 54, Issue 1-2, 2000, Pages 81-89

  Kobayashi, T ^a   Kimura, B ^a   Fujii, T ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Canned fermented herrings (Surstromming); Haloanaerobium; Strictly anaerobic halophile

Indexed keywords

ANAEROBIC BACTERIUM; ARTICLE; BACTERIUM IDENTIFICATION; DNA DETERMINATION; FERMENTATION; FOOD PROCESSING; FOOD QUALITY; HALOPHILIC BACTERIUM; LACTIC ACID BACTERIUM; SEA FOOD; SEQUENCE HOMOLOGY; SWEDEN; TAXONOMY;

ANAEROBIOSIS; ANIMALS; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FISH PRODUCTS; FISHES; FOOD MICROBIOLOGY; FOOD PACKAGING; HALOBACTERIACEAE;

CLUPEA HARENGUS; CLUPEIDAE; HALANAEROBIUM; HALANAEROBIUM ALCALIPHILUM; HALANAEROBIUM PRAEVALENS;

EID: 0033953024     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00172-5     Document Type: Article

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