Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

Fisheries Science

Volumn 75, Issue 6, 2009, Pages 1499-1506

  Kuda, Takashi ^a   Tanibe, Reiko ^b   Mori, Mayumi ^b   Take, Harumi ^c   Michihata, Toshihide ^c   Yano, Toshihiro ^d   Takahashi, Hajime ^a   Kimura, Bon ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b Ishikawa Prefecture Fisheries Research Center   (Japan)

^c INDUSTRIAL RESEARCH INSTITUTE OF ISHIKAWA   (Japan)

^d ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Amino acid; Fermented fish; Gamma aminobutyric acid; Horse mackerel; Lactic acid; Lactic acid bacteria; Microflora; Narezushi

Indexed keywords

BACTERIA (MICROORGANISMS); CAPSICUM BACCATUM VAR. PENDULUM; DEBARYOMYCES HANSENII; EQUIDAE; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SP.; PLATANISTA; TRACHURUS JAPONICUS;

EID: 76349087600     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1007/s12562-009-0175-0     Document Type: Article

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