ĐịNH DANH Và XáC ĐịNH MộT Số ĐặC TíNH SINH HóA CủA CáC DòNG VI KHUẩN LACTIC TRONG SảN PHẩM MắM CHUA Cá SặC
Abstract
Tóm tắt
Article Details
Tài liệu tham khảo
Antonio M. Martín-Platero, Eva Valdivia, Mercedes Maqueda, Inés Martín-Sánchez, and Manuel Martínez-Bueno, 2008. Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, Using Culture-Dependent and -Independent Methods. Appl Environ Microbiol. September; 74(18): 5662–5673
Cocolin L. and Rantsiou K., 2012. Meat Fermentation. In: Hui YH, editor. Handbook of meat and meat processing, Second Edition. CRC Press, 557-572.
Do Thi Tuyet Nhung, Luong Uyen Uyen and Nguyen Huu Hiep, 2011. Construction of the sour fermented fish (Trichogaster trichopterus) processing. Vietnam Academy of Science and Technology - Journal of Science and Technology, vol. 49 (1A): 232-237.
Hall G. M., 2011. Fish processing sustainability and new opportunities. Wiley-Blackwell, UK.
http://www.nbrc.nite.go.jp/e/thailact-e.html truy cập ngày 20/5/2012
Karen R., 2010. Catalase test protocol. ASM Microbelibrary.
Kiyohara M., Koyanagi T., Matsui H., Yamamoto K., Take H., katsuyama Y., miyamae H., Kondo T., Nakamura S., Katayama T. and Kumagai H., 2012. Changes in microbiotanpopulation during fermentation of nazezushi as revealed by pyrosequencing analysis. Biosci. Biotechnol. Biochem, 76(1): 48-52.
Nguyễn Đức Lượng, Phan Thị Huyền và Nguyễn Ánh Tuyết, 2006. Thí nghiệm công nghệ sinh học (tập 2) – Thí nghiệm vi sinh vật học. Nhà xuất bản Đại học Quốc gia TP. Hồ Chí Minh, 112-114.
Mahantesh M P., Ajay P., T A. and Ramana K.V., 2010. Isolation and characterization of lactic acid bacteria from curd and cucumber. Indian Journal of Biotechnology. 9: 166-172.
Mohankumar A. and Murugalatha N., 2011. Characterization and antibacterial activity of bacteriocin producing Lactobacillusisolated from raw cattle milk sample. International Journal of Biology Vol. 3, No. 3, 128-143.
Morami D., Jeyanthi R.L. and Sumathy S., 2013. Bactericidal activity of the lactic acid bacteria Lactobacillus delbreukii. Journal of Chemical and Pharmaceutical Research, 5(2):176-180.
Nongpanga K., Aporn W., Duangtip M. and Sukon T., 2008. Screening and identification of acid lactic bacteria producing antimicrobial compounds from pig gastrointestinal tracts. KMITl Sci. Tech. J. Vol. 8 No. 1 jan.
Pailin T., Kang D.H., Schmidt K. and Fung D.Y.C., 2001. Detection of extracellular bound proteinase in EPS-producing lactic acid bacteria cultures on skim milk agar. Lett Appl Microbiol. 33: 45–49.
Patricia S. and Laura C., 2010. Oxidase test protocol. ASM Microbelibrary.
Parvathy S.N. and Puthuvallil K.S., 2005. Biochemical characterization of lactic acid bacteria isolated from fish and prawn. Journal of Culture Collections, Volume 4, No. 1, 48-52.
Rantsiou K. and Cocolin L., 2006. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A Review. Int. J. Food Microbiol. 108: 255-267.
Sambrook J. and Russell P.W., 2001. Molecular cloning. A laboratory Manual Cold Spring Habor, NY: CSHL Press.
Salminen S., Wright A., V. and Ouwehand A., 2004. Lactic acid bacteria Microbiologycal and Functional Aspect. Third edition, Revised and Expanded by Marcel Dekker, Inc.
Tanasupawat S., Okada S. and Komagata K., 1998. Lactic acid bacteria found in fermented fish in Thailand. J. Gen. Appl. Microbiol 44: 193–200.
William G. W., Susan M. B., Dale A. P. and David J. L., 1991. 16S Ribosomal DNA amplification for phylogenetic study. Journal of Bacteriology, vol 173, No 2, 697-703.