Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor

Fisheries Science

Volumn 70, Issue 5, 2004, Pages 916-923

  Fukami, Katsuya ^a,e   Satomi, Masataka ^b   Funatsu, Yasuhiro ^c,f   Kawasaki, Ken Ichi ^c,g   Watabe, Shugo ^d  

^a JAPAN TOBACCO INC   (Japan)

^b FISHERIES RESEARCH AGENCY   (Japan)

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

^d UNIVERSITY OF TOKYO   (Japan)

^e KYUSHU UNIVERSITY   (Japan)

^f RAKUNO GAKUEN UNIVERSITY   (Japan)

^g KINKI UNIVERSITY   (Japan)

Author keywords

16S rRNA; Fish sauce; Malt; rpoB; Staphylococci

Indexed keywords

AUXIS; GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; STAPHYLOCOCCUS; STAPHYLOCOCCUS NEPALENSIS; STAPHYLOCOCCUS SP.;

EID: 7544241638     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2004.00887.x     Document Type: Article

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