Art
J-GLOBAL ID：201102223693344327
Reference number：11A0193051
PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation
発酵させたフナと米の食品である鮒寿司における発酵時の細菌群集のPCR-DGGE解析
Author (5)：
,
,
,
,
Material：
Volume：
77
Issue：
1
Page：
151-157
Publication year：
Jan. 2011
JST Material Number：
L2029A
ISSN：
0919-9268
Document type：
Article
Article type：
原著論文
Country of issue：
Germany, Federal Republic of (DEU)
Language：
ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
JST classification (3)：
JST classification
Category name(code) classified by JST.
Fishes
, Animal aquatic foods
, Microorganism ecology
Reference (28)：
-
KUBO, K. Flavor of smell of fermented sushi. J Jpn Assoc Odor Environ. 2007, 38, 173-178
-
FUJII, T. Shiokara Kusaya and Katsuobushi. 1992
-
MAKINODAN, Y. Participation of muscle cathepsin D in ripening of funazushi (fermented seafood made of crucian carp). Nippon Suisan Gakkaishi. 1991, 57, 1911-1916
-
KUBO, K. The effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference. J Sci Food Agric. 2008, 88, 1259-1265
-
ISOBE, Y. Microbial flora of funazushi (pickled crucian carp). Jpn Soc Home Econ. 2002, 53, 61-64
ｍore...
Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
,
,
,
,
,
,
Return to Previous Page
