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Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing

机译：鱼酱发酵过程中组胺积累的致病细菌的分离及鉴定及乳酸菌移植培养物对鱼酱治疗组胺积累的抑制作用

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MEIKO KIMURA; AYUMI FURUTANI; YOUHEI FUKUI; YUKI SHIBATA; DAISUKE NEI; YUTAKA YANO; MASATAKA SATOMI;
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1. Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing [J] . Kimura Meiko 日本水産学会誌 . 2016,第4期

机译：鱼露发酵过程中组胺积累的病原菌的分离鉴定及乳酸菌发酵剂接种对鱼露加工中组胺积累的抑制作用
2. Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing [J] . Kimura Meiko 日本水産学会誌 . 2016,第4期

机译：鱼露发酵过程中组胺积累的病原菌的分离鉴定及乳酸菌发酵剂接种对鱼露加工中组胺积累的抑制作用
3. Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing [J] . Kimura Meiko 日本水産学会誌 . 2016,第4期

机译：鱼酱发酵过程中组胺积累的致病菌的分离与鉴定及乳酸菌移位培养对鱼酱治疗组胺积累的抑制作用
4. Exopolysaccharide-producing lactic acid bacterium strains as functional starter cultures in the production of fermented milk [C] . L. De Vuyst, M. Zamfir, B. Degeest, International Dairy Federation Seminar on Aroma and Texture of Fermented Milk . 2003

机译：在发酵乳的生产中，将外偶糖产生乳酸菌作为功能性起动培养物
5. Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish (Morganella morganii, Hafnia alvei). [D] . Kim, Shin-Hee. 2002

机译：鉴定对组胺形成至关重要的细菌，并监测其在and类鱼类中的发生和组胺积累（摩根氏菌，Hafnia alvei）。
6. Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation [O] . Pei Gao, Wenshui Xia, Xinzhi Li, -1

机译：葡萄酒和奶类酵母作为单一发酵剂在鱼露发酵中进行风味化合物修饰的用途
7. Isolation and Screening of Histamine-Producing Bacteria from the First Six Months of the Cat Hai Fish Sauce Fermentation Process [O] . Yen Linh Thao Dang, Thu Hang Thi Tran, Lam Doan Thi Nguyen, 2019

机译：猫海鱼酱发酵过程中六个月的分离和筛选组胺的细菌

Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing

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