Works matching DE "FERMENTED fish"

Results: 235

Silage production from agro-industrial by-products fermented with lactic acid bacteria isolated from the marine environment.

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2025, v. 78, n. 2, p. 11103, doi. 10.15446/rfnam.v78n2.115273

By:

Sosa, Franco M.;
Marguet, Emilio R.;
Vallejo, Marisol

Publication type:

Article

传统发酵海产品中产香产蛋白酶菌株的筛选、鉴定及特性.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 145, doi. 10.12161/j.issn.1005‐6521.2025.06.019

By:

蔡浩田;
陶磊;
刘宇;
孙迪;
马庆保;
余中节;
姜维

Publication type:

Article

Two novel extracellular cholesterol oxidases of Bacillus sp. isolated from fermented flatfish.

Published in:

Biotechnology Letters, 2002, v. 24, n. 17, p. 1385, doi. 10.1023/A:1019888428005

By:

Rhee, Chang-Ho;
Kim, Kwan-Pil;
Park, Heui-Dong

Publication type:

Article

Halomonas shantousis sp. nov., a novel biogenic amines degrading bacterium isolated from Chinese fermented fish sauce.

Published in:

Antonie van Leeuwenhoek, 2014, v. 106, n. 6, p. 1073, doi. 10.1007/s10482-014-0275-4

By:

Jiang, Wei;
Li, Chunsheng;
Xu, Binghong;
Dong, Xiaoyan;
Ma, Ning;
Yu, Jinzhi;
Wang, Dongfeng;
Xu, Ying

Publication type:

Article

Exploring Sustainable Aquafeed Alternatives with a Specific Focus on the Ensilaging Technology of Fish Waste.

Published in:

Fermentation (Basel), 2024, v. 10, n. 5, p. 258, doi. 10.3390/fermentation10050258

By:

Maksimenko, Anastasiia;
Belyi, Leonid;
Podvolotskaya, Anna;
Son, Oksana;
Tekutyeva, Liudmila

Publication type:

Article

Aquafeed Production from Fermented Fish Waste and Lemon Peel.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040272

By:

Tropea, Alessia;
Potortì, Angela Giorgia;
Lo Turco, Vincenzo;
Russo, Elisabetta;
Vadalà, Rossella;
Rando, Rossana;
Di Bella, Giuseppa

Publication type:

Article

基于混菌发酵的鳜鱼发酵工艺优化与品质分析.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 105, doi. 10.12131/20210296

By:

吴燕燕;
王悦齐;
沈颖莹;
陈茜;
李春生;
赵永强;
杨少玲;
潘创;
李来好

Publication type:

Article

发酵盐厌氧菌YL9-2 对鱼露发酵过程中品质和风味的改善作用.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 115, doi. 10.12131/20210314

By:

李文静;
李春生;
王悦齐;
陈胜军;
赵永强;
吴燕燕;
李来好

Publication type:

Article

接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 124, doi. 10.12131/20210321

By:

田旭艳;
高沛;
夏文水;
许艳顺

Publication type:

Article

发酵鳜鱼营养成分和安全性评价.

Published in:

South China Fisheries Science, 2020, v. 16, n. 3, p. 103, doi. 10.12131/2090247

By:

沈颖莹;
吴燕燕;
李来好;
邓尚贵

Publication type:

Article

发酵鳜鱼营养成分和安全性评价.

Published in:

South China Fisheries Science, 2020, v. 16, n. 2, p. 1, doi. 10.12131/2090247

By:

沈颖莹;
吴燕燕;
李来好;
邓尚贵

Publication type:

Article

Evaluation of the Effect of Lactic Acid Bacteria on Histamine-producing Bacteria Isolated from Cambodian Prahok.

Published in:

International Journal of Environmental & Rural Development, 2023, v. 14, n. 2, p. 7

By:

SAMOEUN DANA;
TOP SOTHALONG;
BUNTONG BORARIN;
CHHE CHINDA;
CHRUN RITHY

Publication type:

Article

Assessment of Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Escherichia coli O157:H7 and Proteus penneri and Their Potential as Starter Cultures.

Published in:

International Journal of Environmental & Rural Development, 2023, v. 14, n. 1, p. 65

By:

SINETH CHEV;
SIVENG MENG;
BORARIN BUNTONG;
CHINDA CHHE;
RITHY CHRUN

Publication type:

Article

Determination of Histamine Level and Its Correlation with Viable Bacterial Count in Cambodian Fermented Fish.

Published in:

International Journal of Environmental & Rural Development, 2023, v. 14, n. 1, p. 52

By:

LENGHEANG CHOENG;
CHANTHOL PENG;
LEANGEY SET;
SEYHA DOEURN

Publication type:

Article

Carcass yield and loin tissue composition of feedlot lambs fattened with diest containing fish residue silage.

Published in:

Journal of Animal Science, 2006, v. 84, p. 377

By:

da Silva Sobrinho, A. G.;
Yamamoto, S. M.;
Vidotti, R. M.;
de Souza, H. B. A.;
Homem Junior, A. C.;
Pinheiro, R. S. B.

Publication type:

Article

酸胁迫条件对粪肠球菌Gr17代谢合成细菌素的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 18, doi. 10.16429/j.1009-7848.2022.05.003

By:

刘国荣;
聂蓉;
段娇娇;
王成涛

Publication type:

Article

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4831279

By:

Gawborisut, Somsamorn;
Muengkratok, Suprawee

Publication type:

Article

Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4241531

By:

Soemarie, Yulistia Budianti;
Milanda, Tiana;
Barliana, Melisa Intan

Publication type:

Article

GARUM, FISH BLOOD TABOOS IN THE JUDAEO-CHRISTIAN WORLD AND THE EVOLVING NATURE OF ANCIENT FISH SAUCE.

Published in:

Studia Ceranea, 2024, v. 14, p. 405, doi. 10.18778/2084-140X.14.01

By:

Grainger, Sally

Publication type:

Article

Effects of Drying Temperature on Quality Parameters of Thai Fermented Fish Dip (Jaew Bong).

Published in:

International Journal of Food Studies, 2020, v. 9, p. 251, doi. 10.7455/ijfs/9.1.2020.a10

By:

DUANGSAI, PONGDANAI;
GAWBORISUT, SOMSAMORN

Publication type:

Article

POTENTIAL PROBIOTIC YEAST ISOLATED FROM AN INDONESIAN INDIGENOUS FERMENTED FISH (IKAN BUDU).

Published in:

Slovak Journal of Food Sciences, 2021, v. 15, p. 460, doi. 10.5219/1544

By:

Marlida, Yetti;
Huda, Nurul;
Harnentis;
Nur, Yuliaty Shafan;
Lestari, Nuri Mekar;
Adzitey, Frederick;
Sulaiman, Mohd Rosni

Publication type:

Article

Isolation and characterization of malachite green-removing yeast from a traditional fermented fishery product.

Published in:

Fisheries Science, 2015, v. 81, n. 5, p. 937, doi. 10.1007/s12562-015-0879-2

By:

Moe, Nant;
Wilaipun, Pongtep;
Yonezuka, Kenta;
Ishida, Wakana;
Yano, Hirona;
Terahara, Takeshi;
Imada, Chiaki;
Kamio, Michiya;
Kobayashi, Takeshi

Publication type:

Article

Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos.

Published in:

Fisheries Science, 2014, v. 80, n. 5, p. 1109, doi. 10.1007/s12562-014-0780-4

By:

Marui, Junichiro;
Boulom, Sayvisene;
Panthavee, Wanchai;
Momma, Mari;
Kusumoto, Ken-Ichi;
Nakahara, Kazuhiko;
Saito, Masayoshi

Publication type:

Article

Molecular bacterial characterization and free amino acids composition in Ivorian traditional fermented fish produced by two methods.

Published in:

Fisheries Science, 2012, v. 78, n. 5, p. 1125, doi. 10.1007/s12562-012-0526-0

By:

Kouakou, Amenan;
N'Guessan, Kouadio;
Durand, Noël;
Thomas, Dadie;
Montet, Didier;
Djè, Marcellin

Publication type:

Article

Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties.

Published in:

Fisheries Science, 2012, v. 78, n. 1, p. 187, doi. 10.1007/s12562-011-0428-6

By:

Harikedua, Silvana;
Wijaya, C.;
Adawiyah, Dede

Publication type:

Article

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso.

Published in:

Fisheries Science, 2009, v. 75, n. 3, p. 785, doi. 10.1007/s12562-009-0068-2

By:

Giri, Anupam;
Osako, Kazufumi;
Ohshima, Toshiaki

Publication type:

Article

Antihypertensive effect of narezushi, a fermented mackerel product, on spontaneously hypertensive rats.

Published in:

Fisheries Science, 2007, v. 73, n. 6, p. 1344, doi. 10.1111/j.1444-2906.2007.01477.x

By:

ITOU, Kouji;
NAGAHASHI, Risa;
SAITOU, Miho;
AKAHANE, Yoshiaki

Publication type:

Article

Characterization of brine proteases as agents of hydrolysis during the ripening of fermented sardine with rice-bran.

Published in:

Fisheries Science, 2000, v. 66, n. 3, p. 569, doi. 10.1046/j.1444-2906.2000.00088.x

By:

Yatsunami, Kazuhisa;
Takenaka, Tesuo

Publication type:

Article

Volatile components in salt-fermented fish and shrimp pastes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 19, doi. 10.1111/j.1365-2621.1995.tb05597.x

By:

Cha, Y.J.;
Cadwallader, K.R.

Publication type:

Article

Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1120, doi. 10.1111/j.1365-2621.1992.tb11277.x

By:

SANCEDA, NORLITA G.;
KURATA, TADAO;
SUZUKI, YOSHIKATSU;
ARAKAWA, NOBUHIKO

Publication type:

Article

Overall Quality and Sensory Acceptance of a Lysine-Fortified Fish Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 983, doi. 10.1111/j.1365-2621.1990.tb01580.x

By:

SANCEDA, NORLITA G.;
KURATA, TADAO;
ARAKAWA, NOBUHIKO

Publication type:

Article

Changes in the Total Oxalate Content in the Fermentation of Fish Paste Hentak.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 754, doi. 10.1111/j.1365-2621.1989.tb04698.x

By:

VISHWANATH, W.;
SAROJNALINI, CH.

Publication type:

Article

Fermented Soy and Fish Protein Dietary Sources Shape Ileal and Colonic Microbiota, Improving Nutrient Digestibility and Host Health in a Piglet Model.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.911500

By:

Li, Ying;
Han, Yunsheng;
Zhao, Qingyu;
Tang, Chaohua;
Zhang, Junmin;
Qin, Yuchang

Publication type:

Article

Use of Fermented Azolla in Diet of Tilapia Fry (Oreochromis niloticus).

Published in:

International Journal of Bio-Resource & Stress Management, 2020, v. 11, n. 6, p. 702, doi. 10.23910/IJBSM/2018.9.6.1925

By:

Hundare, S. K.;
Pathan, D. I.;
Ranadive, A. B.

Publication type:

Article

Use of Fermented Azolla in Diet of Tilapia Fry (Oreochromis niloticus).

Published in:

International Journal of Bio-Resource & Stress Management, 2019, v. 10, n. 6, p. 702, doi. 10.23910/IJBSM/2018.9.6.1925

By:

Hundare, S. K.;
Pathan, D. I.;
Ranadive, A. B.

Publication type:

Article

Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2013, v. 25, n. 6, p. 489, doi. 10.9755/ejfa.v25i6.12478

By:

Desniar;
Rusmana, Iman;
Suwanto, Antonius;
Rachmania Mubarik, Dan Nisa

Publication type:

Article

Effect of Organic and Liquid Manures on Productivity and Profitability of Blackgram.

Published in:

Agricultural Science Digest, 2023, v. 43, n. 4, p. 466, doi. 10.18805/ag.D-5702

By:

Vinutha, M.;
Somasundaram, E.;
Sanbagavalli, S.;
Sivakumar, U.;
Ganesan, K.;
Sunitha, R.

Publication type:

Article

Effect of Fish Silage Supplemented Diets on Growth and Health Status of Pangas Catfish, Pangasianodon hypophthalmus Fry.

Published in:

Indian Journal of Animal Research, 2021, v. 55, n. 3, p. 287, doi. 10.18805/ijar.B-3954

By:

Khan, Injeela;
Kaur, Vaneet Inder;
Datta, Surjya Narayan

Publication type:

Article

Effect of dietary incorporation of fish silage on growth performance, serum biochemical parameters and carcass characteristics of broiler chicken.

Published in:

Indian Journal of Animal Research, 2018, v. 52, n. 7, p. 1005, doi. 10.18805/ijar.B-3315

By:

Boitai, Sushree Sangita;
Babu, Lakshman Kumar;
Pati, P. K.;
Pradhan, C. R.;
Tanuja, S.;
Kumar, Anil;
Panda, Arun Kumar

Publication type:

Article

Energy Budgeting and Efficiency Analysis of Organic Cotton: A DEA Approach.

Published in:

Indian Journal of Agricultural Research, 2024, v. 58, n. 3, p. 389, doi. 10.18805/IJARe.A-6121

By:

Iswarya, S.;
Shanmugam, P. M.;
Somasundaram, E.;
Chitdeshwari, T.;
Suganthy, M.

Publication type:

Article

Fractionation of Anticholesterol Bioactive Compounds from Bekasam (Indonesian Fermented Fish Product).

Published in:

Pertanika Journal of Tropical Agricultural Science, 2017, v. 40, n. 3, p. 399

By:

Rinto;
Nopianti, R.;
Herpandi;
Oktaviani, S.

Publication type:

Article

CHARACTERIZATION OF HALOPHILIC BACTERIUM NB2-1 FROM PLA-RA AND ITS PROTEASE PRODUCTION.

Published in:

Journal of Food Biochemistry, 2008, v. 32, n. 4, p. 536, doi. 10.1111/j.1745-4514.2008.00183.x

By:

Nitcha Chamroensaksri;
Ancharida Akaracharanya;
Wonnop Visessanguan;
Somboon Tanasupawat

Publication type:

Article

Relationship between microorganisms and volatile components in each fermentation process in the kusaya gravy that plays an important role in the manufacturing of kusaya, a traditional Japanese fermented fish product.

Published in:

Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 1, p. 111, doi. 10.1093/bbb/zbad144

By:

Kosuke Kita;
Ryosuke Unno;
Takahiro Osada;
Hiromori Yoshiyama;
Sachiko Masaki;
Sakura Nogimura;
Minenosuke Matsutani;
Morio Ishikawa;
Toshihiro Suzuki

Publication type:

Article

Characterization of the surugamide biosynthetic gene cluster of TUA-NKU25, a Streptomyces diastaticus strain isolated from Kusaya, and its effects on salt-dependent growth.

Published in:

Bioscience, Biotechnology & Biochemistry, 2023, v. 87, n. 3, p. 320, doi. 10.1093/bbb/zbac201

By:

Aoi Takeuchi;
Asahi Hirata;
Aiko Teshima;
Miu Ueki;
Takumi Satoh;
Kenichi Matsuda;
Toshiyuki Wakimoto;
Kenji Arakawa;
Morio Ishikawa;
Toshihiro Suzuki

Publication type:

Article

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae.

Published in:

Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 9, p. 1611, doi. 10.1080/09168451.2014.921560

By:

Hyo Jin Kim;
Min-Jeong Kim;
Turner, Timothy Lee;
Bong-Soo Kim;
Kyung-Mo Song;
Sung Hun Yi;
Myung-Ki Lee

Publication type:

Article

SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product.

Published in:

Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 9, p. 1770, doi. 10.1271/bbb.90957

By:

Giri, Anupam;
Osako, Kazufumi;
Ohshima, Toshiaki

Publication type:

Article

Exploring the Anti-Cancer Effects of Fish Bone Fermented Using Monascus purpureus : Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells.

Published in:

Molecules, 2023, v. 28, n. 15, p. 5679, doi. 10.3390/molecules28155679

By:

Chen, Ya-Ting;
Chen, Shu-Jen;
Hu, Chun-Yi;
Dong, Cheng-Di;
Chen, Chiu-Wen;
Singhania, Reeta Rani;
Hsieh, Shu-Ling

Publication type:

Article

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus.

Published in:

Molecules, 2021, v. 26, n. 17, p. 5288, doi. 10.3390/molecules26175288

By:

Chen, Ya-Ting;
Hsieh, Shu-Ling;
Gao, Wei-Siang;
Yin, Li-Jung;
Dong, Cheng-Di;
Chen, Chiu-Wen;
Singhania, Reeta-Rani;
Hsieh, Shuchen;
Chen, Shu-Jen

Publication type:

Article

Effect of fish source fermented feed protein on growth performance and meat quality of pigs.

Published in:

Feed Research, 2023, v. 46, n. 24, p. 28, doi. 10.13557/j.cnki.issn1002-2813.2023.24.006

By:

XU Wen-tian;
LI You-gang;
DONG Hao;
GUO Xiao-hua;
SUN Jia-yi;
QI Xiang-ming;
WANG Hui-jie;
WANG Yu-yu

Publication type:

Article

发酵豆粕饲料对鲫鱼生长、肌肉品质和健康状况的影响.

Published in:

Feed Research, 2023, v. 46, n. 13, p. 50, doi. 10.13557/j.cnki.issn1002-2813.2023.13.010

By:

丁皓天;
徐一力;
催祥宇;
周鑫蔚;
董秀金;
戴子凡;
程汉良;
许建和

Publication type:

Article