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For: Gelman A, Drabkin V, Glatman L. Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products. INNOV FOOD SCI EMERG 2000. [DOI: 10.1016/s1466-8564(00)00023-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Number Cited by Other Article(s)
1
Ghosh SK, Lekshmi M, Reddy R, Balange AK, Xavier M, Nayak BB. Comparative efficiency of native and non-native starter culture in the production of bio-silage using composite waste from fish and vegetables. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-27266-w. [PMID: 37198363 DOI: 10.1007/s11356-023-27266-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 04/24/2023] [Indexed: 05/19/2023]
2
Majumder RK, Gupta S. Starter inoculums assisted fermentation of Puntius sp. - role of Lactiplantibacillus plantarum and Staphylococcus piscifermentans to reduce fermentation time while increasing safety. J Appl Microbiol 2022;133:784-795. [PMID: 35503647 DOI: 10.1111/jam.15610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/12/2022] [Accepted: 04/29/2022] [Indexed: 11/30/2022]
3
Iacumin L, Jayasinghe AS, Pellegrini M, Comi G. Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C. BIOLOGY 2022;11:biology11020217. [PMID: 35205084 PMCID: PMC8869610 DOI: 10.3390/biology11020217] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/26/2021] [Accepted: 01/26/2022] [Indexed: 11/23/2022]
4
Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021;29:e00589. [PMID: 33489790 PMCID: PMC7811128 DOI: 10.1016/j.btre.2021.e00589] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 09/05/2020] [Accepted: 12/31/2020] [Indexed: 11/24/2022]
5
Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020;61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
6
Kuley E, Durmus M, Ucar Y, Kosker AR, Aksun Tumerkan ET, Regenstein JM, Ozogul F. Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.06.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
7
Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som). World J Microbiol Biotechnol 2017;33:152. [DOI: 10.1007/s11274-017-2317-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Accepted: 06/19/2017] [Indexed: 01/15/2023]
8
Rajauria G, Sharma S, Emerald M, Jaiswal AK. Novel Fermented Marine-Based Products. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/978-3-319-42457-6_11] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023]
9
A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum. Food Chem 2016;207:86-92. [PMID: 27080883 DOI: 10.1016/j.foodchem.2016.03.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2016] [Revised: 03/12/2016] [Accepted: 03/15/2016] [Indexed: 11/23/2022]
10
Semjonovs P, Auzina L, Upite D, Grube M, Shvirksts K, Linde R, Denina I, Bormanis A, Upitis A, Ruklisha M, Parele EB, Gailitis J, Silina L, Kozlinskis E, Marauska M, Danilevich A, Dlohi R. Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ajft.2015.184.194] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
11
Shivanne Gowda SG, Narayan B, Gopal S. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057844] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
12
Zeng X, Xia W, Jiang Q, Guan L. Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2012.754535] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
13
Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M. Food safety and microbiological quality aspects of QDS process® and high pressure treatment of fermented fish sausages. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
14
Newton R, Telfer T, Little D. Perspectives on the Utilization of Aquaculture Coproduct in Europe and Asia: Prospects for Value Addition and Improved Resource Efficiency. Crit Rev Food Sci Nutr 2013;54:495-510. [DOI: 10.1080/10408398.2011.588349] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
15
Zeng X, Xia W, Jiang Q, Yang F. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
16
Kuley E, Balikci E, Özogul İ, Cengiz D. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03201.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
17
Speranza B, Bevilacqua A, Sinigaglia M, Corbo MR. Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.05.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
18
BOULARES MOUNA, AOUADHI CHEDIA, MANKAI MELIKA, MOUSSA OLFABEN, ESSID INES, HASSOUNA MNASSER. CHARACTERISATION, IDENTIFICATION AND TECHNOLOGICAL PROPERTIES OF PSYCHOTROPHIC LACTIC ACID BACTERIA ORIGINATING FROM TUNISIAN FRESH FISH. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00385.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
19
Singh V, Pathak V, K. Verma A. Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajft.2012.278.288] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
20
Paari A, Kanmani P, Satishkumar R, Yuvaraj N, Pattukumar V, Arul V. Potential Function of a Novel Protective CultureEnterococcus faecium-MC13 Isolated From the Gut ofMughil cephalus: Safety Assessment and its Custom as Biopreservative. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2012.670891] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
21
Boulares M, Mejri L, Hassouna M. Study of the microbial ecology of wild and aquacultured Tunisian fresh fish. J Food Prot 2011;74:1762-8. [PMID: 22004828 DOI: 10.4315/0362-028x.jfp-11-057] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
22
Biopreservation of Sardinella longiceps and Penaeus monodon Using Protective Culture Streptococcus phocae PI 80 Isolated from Marine Shrimp Penaeus indicus. Probiotics Antimicrob Proteins 2011;3:103-11. [PMID: 26781574 DOI: 10.1007/s12602-011-9070-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
23
Özogul F. Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02511.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
24
Françoise L. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol 2010;27:698-709. [DOI: 10.1016/j.fm.2010.05.016] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2009] [Revised: 05/12/2010] [Accepted: 05/17/2010] [Indexed: 10/19/2022]
25
Bower C, Hietala K. Stabilizing smoked salmon (Oncorhynchus gorbuscha) tissue after extraction of oil. J Food Sci 2010;75:C241-5. [PMID: 20492273 DOI: 10.1111/j.1750-3841.2010.01521.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
26
In vitro evaluation of some bacterial isolates as biofertilizers and biocontrol agents against the second stage juveniles of Meloidogyne incognita. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0413-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
27
Pentocin 31-1, a novel meat-borne bacteriocin and its application as biopreservative in chill-stored tray-packaged pork meat. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.05.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
28
El Bassi L, Hassouna M, Shinzato N, Matsui T. Biopreservation of refrigerated and vacuum-packed Dicentrarchus labrax by lactic acid bacteria. J Food Sci 2010;74:M335-9. [PMID: 19723220 DOI: 10.1111/j.1750-3841.2009.01246.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
29
Bower CK, Hietala KA. Acidification Methods for Stabilization and Storage of Salmon By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1080/10498850802380572] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
30
Ndaw A, Zinedine A, Faid M, Bouseta A. Effect of controlled lactic acid bacterial fermentation on the microbiological and chemical qualities of Moroccan sardines (Sardina pilchardus). Acta Microbiol Immunol Hung 2008;55:295-310. [PMID: 18800595 DOI: 10.1556/amicr.55.2008.3.2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
31
Hu Y, Xia W, Ge C. Characterization of fermented silver carp sausages inoculated with mixed starter culture. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.04.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
32
Hu Y, Xia W, Ge C. Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages. World J Microbiol Biotechnol 2006. [DOI: 10.1007/s11274-006-9330-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2022]
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