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Belleggia L, Osimani A. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Res Int 2023; 172:113112. [PMID: 37689879 DOI: 10.1016/j.foodres.2023.113112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Fermented fish and fermented fish-based products are part of the diet of many countries all over the world. Their popularity is not only due to the unique flavor, the distinct texture, and the good nutritional quality, but also to the easiness of the production process, that is commonly based on empirical traditional methods. Fish fermentation techniques ususally rely on the combination of some key steps, including salting, addition of spices or additives, and maintenance of anaerobic conditions, thus selecting for the multiplication of some pro-technological microorganisms. The objective of the present review was to provide an overview of the current knowledge of the microbial communities occurring in fermented fish and fish-based products. Specific information was collected from scientific publications published from 2000 to 2022 with the aim of generating a comprehensive database. The production of fermented fish and fish-based foods was mostly localized in West African countries, Northern European countries, and Southeast Asian countries. Based on the available literature, the microbial composition of fermented fish and fish-based products was delineated by using viable counting combined with identification of isolates, and culture-independent techniques. The data obtained from viable counting highlighted the occurrence of microbial groups usually associated with food fermentation, namely lactic acid bacteria, staphylococci, Bacillus spp., and yeasts. The identification of isolates combined with culture-independent methods showed that the fermentative process of fish-based products was generally guided by lactobacilli (Lactiplantibacillus plantarum, Latilactobacillus sakei, and Latilactobacillus curvatus) or Tetragenococcus spp. depending on the salt concentration. Among lactic acid bacteria populations, Lactococcus spp., Pediococcus spp., Leuconostoc spp., Weissella spp., Enterococcus spp., Streptococcus spp., and Vagococcus spp. were frequently identified. Staphylococcus spp. and Bacillus spp. confirmed a great adaptation to fermented fish-based products. Other noteworthy bacterial taxa included Micrococcus spp., Pseudomonas spp., Psychrobacter spp., Halanaerobium spp., and Halomonas spp. Among human pathogenic bacteria, the occurrence of Clostridium spp. and Vibrio spp. was documented. As for yeast populations, the predominance of Candida spp., Debaryomyces spp., and Saccharomyces spp. was evidenced. The present literature review could serve as comprehensive database for the scientific community, and as a reference for the food industry in order to formulate tailored starter or adjunctive cultures for product improvement.
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Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona, Italy.
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Immune System and Epidemics: The Role of African Indigenous Bioactive Substances. Nutrients 2023; 15:nu15020273. [PMID: 36678143 PMCID: PMC9864875 DOI: 10.3390/nu15020273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community's resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.
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Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, Odimba JN, Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108227] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Dzikunoo J, Letsyo E, Adams Z, Asante-Donyinah D, Dzah CS. Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108116] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Kindossi JM, Anihouvi VB, Vieira-Dalodé G, Akissoé NH, Chacornac JP, Leroy S, Talon R, Hounhouigan DJ. Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish ( Scomberomorus tritor) into Lanhouin. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1900966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Janvier Melegnonfan Kindossi
- Department of Nutrition and AgroFood Sciences, Faculty of Agronomy, University of Parakou, Parakou, Benin
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Victor Bienvenu Anihouvi
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Générose Vieira-Dalodé
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Noël Houédougbé Akissoé
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | | | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
| | - Djidjoho Joseph Hounhouigan
- School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
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Muandze-Nzambe JU, Onanga R, Yala JF, Somda NS, Cissé H, Zongo C, Mavoungou JF, Savadogo A. Technological and microbiological characteristics of indigenous food produced in Gabon. Journal of Food Science and Technology 2021; 58:1027-1041. [PMID: 33678886 DOI: 10.1007/s13197-020-04617-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2020] [Accepted: 06/26/2020] [Indexed: 11/25/2022]
Abstract
The purpose of this study was to provide contextual information on indigenous food's technologies and safety from Gabon. The strategic focus being to promote local food with enhanced nutritional value and improved safety. An investigation and monitoring were carried out to elucidate their process flow diagrams and to identify safety failures. Samples were taken for microbiological analysis using conventional culture-based techniques. Detection and identification of Salmonella in samples were confirmed using PCR based method by targeting invasion plasmid antigen B (IpaB) gene. The investigation shows that women play a protagonist role in the technical know-how of Gabonese indigenous foods in a context that is evolving towards the disappearance of this knowledge. The food production process remains archaic, which makes the environment impact on food safety. Indeed, the proximity of food manufacturing environment to animals, waste, or latrines coupled with the lack of hygiene and manufacturing practices affect the quality of these foods. This is reflected in our study's microbiological results, namely, Aerobic Mesophilic Bacteria ranged from 3.53 to 11.96 log CFU/g and indicators of fecal contaminations of up to 8.21 log CFU/g. Salmonella is detected in 18.69% of samples. The presence of these bacteria is a risk for consumer health. Although some of these foods can be considered as a fermented food, the producers should be further educated and encouraged to take preventive measures to ensure the quality of these food products. A much more subtle approach based on microbial ecology of these foods should be explored for better exploitation.
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Affiliation(s)
- Jean Ulrich Muandze-Nzambe
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso.,Institute of Technological Research, National Center of Scientific and Technological Research, BP 14070 Libreville, Gabon.,Research Unit in Medical Analysis /Bacteriology, International Centre for Medical Research in Franceville, BP 769 Franceville, Gabon
| | - Richard Onanga
- Research Unit in Medical Analysis /Bacteriology, International Centre for Medical Research in Franceville, BP 769 Franceville, Gabon
| | - Jean Fabrice Yala
- Research Unit in Medical Analysis /Bacteriology, International Centre for Medical Research in Franceville, BP 769 Franceville, Gabon.,Laboratory of Molecular and Cell Biology, Agrobiology Research Unit, Masuku University of Science and Technology, BP 067 Franceville, Gabon
| | - Namwin Siourimè Somda
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Hama Cissé
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Cheikna Zongo
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Jacques Francois Mavoungou
- Institute of Technological Research, National Center of Scientific and Technological Research, BP 14070 Libreville, Gabon
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Center for Research in Biological Sciences of Food and Nutrition, Department of Biochemistry and Microbiology, Joseph KI-ZERBO University, 03 BP 7021 Ouagadougou 03, Burkina Faso
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Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
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Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Adadi P, Barakova NV, Krivoshapkina EF. Scientific approaches to improving artisan methods of producing local food condiments in Ghana. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish. Food Microbiol 2019; 82:560-572. [PMID: 31027819 DOI: 10.1016/j.fm.2019.03.027] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 03/28/2019] [Accepted: 03/29/2019] [Indexed: 01/10/2023]
Abstract
Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of trimethylamine (TMA) or trimethylamine N-oxide (TMAO). Despite its long history of consumption, little knowledge is available on the microbial consortia involved in the fermentation of this fish. In the present study, a polyphasic approach based on both culturing and DNA-based techniques was adopted to gain insight into the microbial species present in ready-to-eat hákarl. To this aim, samples of ready-to-eat hákarl were subjected to viable counting on different selective growth media. The DNA directly extracted from the samples was further subjected to Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) and 16S amplicon-based sequencing. Moreover, the presence of Shiga toxin-producing Escherichia coli (STEC) and Pseudomonas aeruginosa was assessed via qualitative real-time PCR assays. pH values measured in the analyzed samples ranged from between 8.07 ± 0.06 and 8.76 ± 0.00. Viable counts revealed the presence of total mesophilic aerobes, lactic acid bacteria and Pseudomonadaceae. Regarding bacteria, PCR-DGGE analysis highlighted the dominance of close relatives of Tissierella creatinophila. For amplicon sequencing, the main operational taxonomic units (OTUs) shared among the data set were Tissierella, Pseudomonas, Oceanobacillus, Abyssivirga and Lactococcus. The presence of Pseudomonas in the analyzed samples supports the hypothesis of a possible role of this microorganism on the detoxification of shark meat from TMAO or TMA during fermentation. Several minor OTUs (<1%) were also detected, including Alkalibacterium, Staphylococcus, Proteiniclasticum, Acinetobacter, Erysipelothrix, Anaerobacillus, Ochrobactrum, Listeria and Photobacterium. Analysis of the yeast and filamentous fungi community composition by PCR-DGGE revealed the presence of close relatives of Candida tropicalis, Candida glabrata, Candida parapsilosis, Candida zeylanoides, Saccharomyces cerevisiae, Debaryomyces, Torulaspora, Yamadazyma, Sporobolomyces, Alternaria, Cladosporium tenuissimum, Moristroma quercinum and Phoma/Epicoccum, and some of these species probably play key roles in the development of the sensory qualities of the end product. Finally, qualitative real-time PCR assays revealed the absence of STEC and Pseudomonas aeruginosa in all of the analyzed samples.
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Janvier MELEGK, Victor BA, Opportune ODAD, G eacute n eacute rose VDE, Mathias H, No euml l HEDEA, Djidjoho. Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajfs2016.1443] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Majumdar RK, Roy D, Bejjanki S, Bhaskar N. Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:401-10. [PMID: 26787959 PMCID: PMC4711405 DOI: 10.1007/s13197-015-1944-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2015] [Accepted: 07/07/2015] [Indexed: 11/26/2022]
Abstract
Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH (·) radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.
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Affiliation(s)
- Ranendra K. Majumdar
- />College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India
| | - Deepayan Roy
- />College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India
| | - Sandeep Bejjanki
- />College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India
- />Central Food Technological Research Institute (CFTRI), CSIR Mysore, Karnataka, PIN 570 020 India
| | - N. Bhaskar
- />College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India
- />Central Food Technological Research Institute (CFTRI), CSIR Mysore, Karnataka, PIN 570 020 India
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Shivanne Gowda SG, Narayan B, Gopal S. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057844] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India. Int J Food Microbiol 2015; 199:62-71. [DOI: 10.1016/j.ijfoodmicro.2015.01.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 12/17/2014] [Accepted: 01/04/2015] [Indexed: 12/16/2022]
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Grosu-Tudor SS, Zamfir M. Functional Properties of Lactic Acid Bacteria Isolated from Romanian Fermented Vegetables. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.811082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Zarei M, Najafzadeh H, Eskandari MH, Pashmforoush M, Enayati A, Gharibi D, Fazlara A. Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.077] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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PARK PYOJAM, JE JAEYOUNG, KIM SEKWON. AMINO ACID CHANGES IN THE KOREAN TRADITIONAL FERMENTATION PROCESS FOR BLUE MUSSEL, MYTILUS EDULIS. J Food Biochem 2005. [DOI: 10.1111/j.1745-4514.2005.00008.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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