A NEW TYPE OF HISTAMINE-FORMING BACTERIA .1. ISOLATION OF PSYCHROPHILIC AND HALOPHILIC HISTAMINE-FORMING BACTERIA FROM SCOMBER-JAPONICUS

被引：0
|
作者：
OKUZUMI, M
OKUDA, S
AWANO, M
机构：
来源：
BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1981年 / 47卷 / 12期
关键词：
D O I：
暂无
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
引用
收藏
页码：1591 / 1598
页数：8
相关论文
共 50 条
  • [1] STUDIES ON HALOTOLERANT AND HALOPHILIC HISTAMINE-FORMING BACTERIA .2. OCCURRENCE OF HALOTOLERANT AND HALOPHILIC HISTAMINE-FORMING BACTERIA IN RED MEAT FISH PRODUCTS
    YATSUNAMI, K
    ECHIGO, T
    [J]. NIPPON SUISAN GAKKAISHI, 1992, 58 (03) : 515 - 520
  • [2] OCCURRENCE OF PSYCHROPHILIC AND HALOPHILIC HISTAMINE-FORMING BACTERIA (N-GROUP BACTERIA) ON IN RED MEAT FISH
    OKUZUMI, M
    OKUDA, S
    AWANO, M
    [J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1982, 48 (06): : 799 - 804
  • [3] Isolation and identification of histamine-forming bacteria in tuna sandwiches
    Kung, Hsien-Feng
    Wang, Tze-Ya
    Huang, Yu-Ru
    Lin, Chung-Saint
    Wu, Wen-Sheng
    Lin, Chia-Min
    Tsai, Yung-Hsiang
    [J]. FOOD CONTROL, 2009, 20 (11) : 1013 - 1017
  • [4] A NEW TYPE OF HISTAMINE FORMING BACTERIA .3. SEASONAL-VARIATIONS IN NUMBERS OF PSYCHROPHILIC AND HALOPHILIC HISTAMINE-FORMING BACTERIA (N-GROUP BACTERIA) IN SEAWATER AND ON MARINE FISHES
    OKUZUMI, M
    AWANO, M
    [J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1983, 49 (08): : 1285 - 1291
  • [5] Histamine contents and histamine-forming bacteria in sufu products in Taiwan
    Kung, Hsien-Feng
    Lee, Yiing-Horng
    Chang, Shu-Chen
    Wei, Cheng-I
    Tsai, Yung-Hsiang
    [J]. FOOD CONTROL, 2007, 18 (05) : 381 - 386
  • [6] Identification and Inhibition of Histamine-Forming Bacteria in Blue Scad (Decapterus maruadsi) and Chub Mackerel (Scomber japonicus)
    Hu, Jia-Wei
    Cao, Min-Jie
    Guo, Shun-Cai
    Zhang, Ling-Jing
    Su, Wen-Jin
    Liu, Guang-Ming
    [J]. JOURNAL OF FOOD PROTECTION, 2015, 78 (02) : 383 - 389
  • [7] Histamine contents and histamine-forming bacteria in natto products in Taiwan
    Tsai, Yung-Hsiang
    Chang, Shu-Chen
    Kung, Hsien-Feng
    [J]. FOOD CONTROL, 2007, 18 (09) : 1026 - 1030
  • [8] EFFECTS OF TEMPERATURE, PH VALUE AND NACL CONCENTRATION ON HISTAMINE FORMATION OF N-GROUP BACTERIA (PSYCHROPHILIC AND HALOPHILIC HISTAMINE-FORMING BACTERIA)
    OKUZUMI, M
    AWANO, M
    OHKI, Y
    [J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1984, 50 (10): : 1757 - 1762
  • [9] Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria
    Tsai, YH
    Lin, CY
    Chien, LT
    Lee, TM
    Wei, CI
    Hwang, DF
    [J]. FOOD CHEMISTRY, 2006, 98 (01) : 64 - 70
  • [10] Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan
    Tsai, YH
    Lin, CY
    Chang, SC
    Chen, HC
    Kung, HF
    Wei, CI
    Hwang, DF
    [J]. FOOD MICROBIOLOGY, 2005, 22 (05) : 461 - 467
12345