Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

Fisheries Science

Volumn 71, Issue 2, 2005, Pages 422-430

  Uchida, Motoharu ^b   Ou, Jie ^a   Chen, Bi Wen ^a   Yuan, Chun Hong ^a   Zhang, Xur Hua ^a   Chen, Shun Sheng ^a   Funatsu, Yasuhiro ^c,e   Kawasaki, Ken Ichi ^c,f   Satomi, Masataka ^d   Fukuda, Yutaka ^d  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b FISHERIES RESEARCH AGENCY   (Japan)

^c Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

^d FISHERIES RESEARCH AGENCY   (Japan)

^e RAKUNO GAKUEN UNIVERSITY   (Japan)

^f KINKI UNIVERSITY   (Japan)

Author keywords

Fish sauce; Hypophthalmichthys molitrix; Koji; Silver carp; Tetragenococcus halophilus

Indexed keywords

BACTERIA (MICROORGANISMS); CYPRINUS CARPIO; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS; TETRAGENOCOCCUS HALOPHILUS;

EID: 21044449087     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2005.00980.x     Document Type: Article

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