Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India

By Namrata Thapa, J. Pal, J. Tamang. 2004

204 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/583d255b9df60cc92be0e24f4b7bc1d88cf11d97

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. O. Akanbi
4. B. O. Omafuvbe
5. H. Salovaara
6. M. Gänzle

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. O. Akanbi
5. B. O. Omafuvbe
6. M. Gänzle
7. H. Salovaara

In Molecular Biology

1. O. Akanbi
2. B. O. Omafuvbe
3. Koichi Watanabe
4. W. Holzapfel
5. J. Tamang

Citations in the corpus

• Microbiological and physico-chemical properties of some commercial Nigerian honey (2009, methodology): “For aerobic endospore bacteria counts, the diluted suspension of the honey sample was heated for 2 min in continuously boiling water to eliminate any microbial vegetative forms (Thapa et al., 2004).”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “…Lb. fructosus, Lb. amylophilus, Lb. coryniformis, Ent. faecium, B. subtilis, B. pumilus, Micrococcus sp., Candida sp., Saccharomycopsis sp. India Thapa et al., 2004 Hoi-malaeng pu-dong Mussel (Mytilus smaragdinus), salt Fermented mussel Ped. halophilus, Staph. aureus,…”