Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

By N. Hwanhlem, Subaidah Buradaleng, S. Wattanachant, S. Benjakul, A. Tani, S. Maneerat. 2011

112 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/2f34c30ce11dd4713e0867c57b217c1deaaf5904

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. J. Tamang
2. Koichi Watanabe
3. H. Salovaara
4. M. Gänzle

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

In Molecular Biology

1. Koichi Watanabe
2. W. Holzapfel
3. J. Tamang

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Several species of bacteria and yeasts have been reported from fermented and traditionally preserved fish products of the world (Kobayashi et al., 2000a,b,c; Wu et al., 2000; Thapa et al., 2004, 2006, 2007; Saithong et al., 2010; Hwanhlem et al., 2011; Romi et al., 2015).”