Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: Analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE)

✍ Scribed by Shuji Yoshikawa; Daisuke Yasokawa; Koji Nagashima; Koji Yamazaki; Hideyuki Kurihara; Tomoki Ohta; Yuji Kawai

• Book ID: 113625543
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 494 KB
• Volume: 27
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2009.12.008