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bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of northeast india.ngari is the most popular traditionally processed non-salted fish product, prepared from sun-dried small cyprinid fish puntius sophore (ham.) in manipur state of northeast india. the microbial involvement in ngari production remained uncertain due to its low moisture content and yearlong incubation in anaerobically sealed earthen pots without any significant change in total microbial count. the culture-independent pcr-dgge analysis used during this study confirmed a drastic bacterial community s ...201525637876
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