Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India

International Journal of Food Microbiology

Volumn 199, Issue , 2015, Pages 62-71

  Devi, Khunjamayum Romapati ^a,b   Deka, Manab ^b   Jeyaram, Kumaraswamy ^a  

^a INSTITUTE OF BIORESOURCES AND SUSTAINABLE DEVELOPMENT   (India)

^b GAUHATI UNIVERSITY   (India)

Author keywords

ARDRA; Lactobacillus pobuzihii; PCR DGGE; Puntius sophore; Staphylococcus; Tetragenococcus halophilus

Indexed keywords

BACTERIAL DNA; RIBOSOME DNA; RNA 16S;

ARTICLE; BACILLUS; BACILLUS INDICUS; BACTERIA; BACTERIUM CULTURE; ENTEROCOCCUS FAECIUM; FERMENTATION; GENE SEQUENCE; KOCURIA; KOCURIA HALOTOLERANS; LACTOBACILLUS; LACTOBACILLUS POBUZIHII; MACROCOCCUS CASEOLYTICUS; MICROBIAL COMMUNITY; MOISTURE; NONHUMAN; RESTRICTION MAPPING; STAPHYLOCOCCUS CARNOSUS; TETRAGENOCOCCUS HALOPHILUS; ANIMAL; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM; DNA SEQUENCE; FOOD CONTROL; GENETICS; INDIA; ISOLATION AND PURIFICATION; MICROBIOLOGY; SEA FOOD; TIME;

AZORHIZOBIUM CAULINODANS; BACILLUS INDICUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM IRREGULARE; CYPRINIDAE; ENTEROCOCCUS FAECIUM; KOCURIA; LACTOBACILLUS; MACROCOCCUS CASEOLYTICUS; PUNTIUS SOPHORE; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS COHNII; STAPHYLOCOCCUS COHNII SUBSP. COHNII; TETRAGENOCOCCUS HALOPHILUS;

ANIMALS; BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; FERMENTATION; FISH PRODUCTS; FOOD MICROBIOLOGY; INDIA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TIME;

EID: 84921856095     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.01.004     Document Type: Article

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