Art

J-GLOBAL ID：202002279118022708   Reference number：20A1088181

Microbiological properties of Myanmar traditional shrimp sauce, hmyin-ngan-pya-ye

ミャンマーの伝統的なエビの魚醤油,hmyin-ngan-pya-yeの微生物学的性質

Author (9)： Kobayashi Takeshi (Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan) ,  Taguchi Chihiro (Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan) ,  Futami Kunihiko (Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan) ,  Matsuda Hiroko (School of Veterinary Medicine and Life Science, Nippon Veterinary and Life Science University, Tokyo, Japan) ,  Terahara Takeshi (Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan) ,  Imada Chiaki (Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan) ,  Khin Gyi Khin (Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan) ,  Moe Nant Kay Thwe (Department of Fisheries, Ministry of Agriculture, Livestock and Irrigation, Yangon, Myanmar) ,  Thwe Su Myo (Department of Fisheries, Ministry of Agriculture, Livestock and Irrigation, Yangon, Myanmar)
Material： Fisheries Science  (Fish Sci)
Volume： 86  Issue： 3  Page： 551-560  Publication year： May. 2020 
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： *aquatic food ,  *fermented seasoning ,  Republic of the Union of Myanmar ,  *prawn and shrimp ,  *microflora ,  dominant species ,  gene library ,  RFLP
Semi thesaurus term： T-RFLP ,  clone library ,  *fish sauce ,  *bacterial flora

Author keywords (5)： Microflora ,  Clone library ,  Myanmar ,  Traditional shrimp sauce ,  T-RFLP

JST classification (2)： Aquatic food in general  (FJ13010R) ,  General  (FK04010W)

Terms in the title (4)： ミャンマー ,  エビ ,  魚醤油 ,  生物学的性質