Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos-Reference-Cited by-同舟云学术

Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos

Published:2015 Issue:2 Volume:34 Page:45-52
ISSN:2186-3342
Container-title:Bioscience of Microbiota, Food and Health
language:en
Short-container-title:

Author:

MARUI Junichiro¹,BOULOM Sayvisene²,PANTHAVEE Wanchai³,MOMMA Mari¹,KUSUMOTO Ken-Ichi⁴,NAKAHARA Kazuhiko¹,SAITO Masayoshi¹

Affiliation:

1. Japan International Research Center for Agricultural Sciences (JIRCAS), Ibaraki 305-8686, Japan

2. Faculty of Agriculture, National University of Laos, Vientiane, Lao PDR

3. Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand

4. National Agriculture and Food Research Organization, National Food Research Institute, Ibaraki 305-8642, Japan

Publisher

BMFH Press

Subject

Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science

Link

https://www.jstage.jst.go.jp/article/bmfh/34/2/34_2014-018/_pdf

Reference22 articles.

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2. 2. Wongba N, Thaewnongiew K, Phathee K, Laithavewat L, Duangsong R, Promthet S, Tangsawad S. 2011. Liver fluke prevention and control in the northeast of Thailand through action research. Asian Pac J Cancer Prev 12: 1367–1370.

3. 3. Xayaseng V, Phongluxa K, van Eeuwijk P, Akkhavong K, Odermatt P. 2013. Raw fish consumption in liver fluke endemic areas in rural southern Laos. Acta Trop 127: 105–111.

4. 4. Miyashita M, Yukphan P, Chaipitakchonlatarn W, Malimas T, Sugimoto M, Yoshino M, Potacharoen W, Tanasupawat S, Nakagawa Y, Kirtikara K, Tanticharoen M, Suzuki K. 2012. 16S rRNA gene sequence analysis of lactic acid bacteria isolated from fermented foods in Thailand. Microbiol Cult Collect 28: 1–9.

5. 5. Tanasupawat S, Komagata K. 1995. Lactic acid bacteria in fermented foods in Thailand. World J Microbiol Biotechnol 11: 253–256.

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