SCOPUS 정보 검색 플랫폼

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 71, Issue 4, 2005, Pages 611-617

Improvement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei

(4) Funatsu, Yasuhiro a Fukami, Katsuya b Kondo, Hidehiro c Watabe, Shugo c

a RAKUNO GAKUEN UNIVERSITY (Japan)

b KYUSHU UNIVERSITY (Japan)

c UNIVERSITY OF TOKYO (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AUXIS; AUXIS ROCHEI; BACTERIA (MICROORGANISMS); CEPHALOPODA; STAPHYLOCOCCUS; STAPHYLOCOCCUS NEPALENSIS;

EID: 25444508977 PISSN: 00215392 EISSN: None Source Type: Journal
DOI: 10.2331/suisan.71.611 Document Type: Article

Times cited : (9)

References (35)

1
- 25444530501
- Japanese source

2
- 25444444627
- Japanese source

3
- 25444472486
- Japanese source

4
- 25444517195
- Japanese source

5
- 25444485593
- Japanese source

6
- 7544242407
- Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mush (moromi) made from frigate mackerel
- Fukami K, Funatsu Y, Kawasaki K, Watabe S. Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mush (moromi) made from frigate mackerel. J. Food Sci. 2004; 64: 45-49.
- (2004) J. Food Sci. , vol.64 , pp. 45-49
- Fukami, K.¹ Funatsu, Y.² Kawasaki, K.³ Watabe, S.⁴

7
- 25444474326
- Japanese source

8
- 7544241638
- Characterization and distribution of Staphylococcus sp. implicated for improvement of fish odor
- Fukami K, Satomi M, Funatsu Y, Kawasaki, K, Watabe S. Characterization and distribution of Staphylococcus sp. implicated for improvement of fish odor. Fish. Sci. 2004; 70: 916-923.
- (2004) Fish. Sci. , vol.70 , pp. 916-923
- Fukami, K.¹ Satomi, M.² Funatsu, Y.³ Kawasaki, K.⁴ Watabe, S.⁵

9
- 25444529585
- Japanese source

10
- 25444461263
- Japanese source

11
- 25444453949
- Japanese source

12
- 18644364484
- Production of organic acids by bacteria during the fermentation of squid shiokara
- Fujii T, Wu YC, Suzuki T, Kimura B, Production of organic acids by bacteria during the fermentation of squid shiokara. Fish. Sci. 1999; 63: 671-672.
- (1999) Fish. Sci. , vol.63 , pp. 671-672
- Fujii, T.¹ Wu, Y.C.² Suzuki, T.³ Kimura, B.⁴

13
- 25444481192
- Studies on the volatile acids and volatile bases in "shiokara"- I. Volatile fatty acids and volatile bases in shiokara from commercial source
- Teshima S, Kanazawa A, Kashiwada A, Studies on the volatile acids and volatile bases in "shiokara"-I. Volatile fatty acids and volatile bases in shiokara from commercial source. Nippon Suisan Gakkaishi 1967; 33: 1147-1152.
- (1967) Nippon Suisan Gakkaishi , vol.33 , pp. 1147-1152
- Teshima, S.¹ Kanazawa, A.² Kashiwada, A.³

14
- 84996285472
- Studies on the volatile acids and volatile bases in "shiokara"- II. Some changes in the process of the ripening of Ika-shiokara
- Teshima S, Kanazawa A, Kashiwada A, Studies on the volatile acids and volatile bases in "shiokara"-II. Some changes in the process of the ripening of Ika-shiokara. Nippon Suisan Gakkaishi 1968; 2: 163-167.
- (1968) Nippon Suisan Gakkaishi , vol.2 , pp. 163-167
- Teshima, S.¹ Kanazawa, A.² Kashiwada, A.³

15
- 25444522105
- Japanese source

16
- 25444469531
- Japanese source

17
- 25444454956
- Japanese source

18
- 25444447557
- Japanese source

19
- 25444526250
- Japanese source

20
- 25444511675
- Japanese source

21
- 25444529584
- Japanese source

22
- 25444484556
- Japanese source

23
- 34047272388
- A generalization of the retention index system including linear programmed gas liquid partition chromatography
- Van Den Dool H, Krats PD, A generalization of the retention index system including linear programmed gas liquid partition chromatography. J. Chromatogr. 1963; 11: 463-471.
- (1963) J. Chromatogr. , vol.11 , pp. 463-471
- Van Den Dool, H.¹ Krats, P.D.²

24
- 25444500583
- Japanese source

25
- 25444474325
- Japanese source

26
- 25444493738
- Japanese source

27
- 25444480136
- Japanese source

28
- 25444433719
- Japanese source

29
- 25444462366
- Japanese source

30
- 0012318076
- Isolation and characteristics of lactic acid bacteria in commercial "ika-shiokara"
- Morishita K, Otakasaka W, Tamazaki K, Kawai Y, Inoue N, Shinano H, Isolation and characteristics of lactic acid bacteria in commercial "ika-shiokara". Fish. Sci. 1995; 61: 371-372.
- (1995) Fish. Sci. , vol.61 , pp. 371-372
- Morishita, K.¹ Otakasaka, W.² Tamazaki, K.³ Kawai, Y.⁴ Inoue, N.⁵ Shinano, H.⁶

31
- 25444525577
- Japanese source

32
- 0032791590
- Factors influencing leucine catabolism by a strain of Staphylococcus carnosus
- Masson E, Hinrichsen L, Talon R, Montel MC, Factors influencing leucine catabolism by a strain of Staphylococcus carnosus. Int. J. Food Microbiol. 1999; 49: 173-178.
- (1999) Int. J. Food Microbiol. , vol.49 , pp. 173-178
- Masson, E.¹ Hinrichsen, L.² Talon, R.³ Montel, M.C.⁴

33
- 0001037435
- Headspace gas analysis of fish sauce
- Shimoda M, Peralra BR, Osajima Y, Headspace gas analysis of fish sauce. J. Agric. Food Chem. 1996; 44: 3601-3605.
- (1996) J. Agric. Food Chem. , vol.44 , pp. 3601-3605
- Shimoda, M.¹ Peralra, B.R.² Osajima, Y.³

34
- 25444524452
- Japanese source

35
- 25444516123
- Japanese source

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.