KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/58903Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ngasotter S | en_US |
| dc.contributor.author | Waikhom D | en_US |
| dc.contributor.author | Mukherjee S | en_US |
| dc.contributor.author | Devi MS | en_US |
| dc.contributor.author | Singh AS | en_US |
| dc.date.accessioned | 2021-08-20T01:48:34Z | - |
| dc.date.available | 2021-08-20T01:48:34Z | - |
| dc.date.issued | 2020-01-01 | - |
| dc.identifier.citation | Ngasotter, S., Waikhom, D., Mukherjee, S., Devi, M. S., & Singh, A. S. (2020). Diversity of lactic acid bacteria (LAB) in fermented fish products: a review. Int. J. Curr. Microbiol. App. Sci, 9(5), 2238-2249. | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/58903 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | The purpose of this review article on the diversity of Lactic acid bacteria (LAB) in fermented fish products is toempower the readers about the various diversity of lactic acid bacteria in fermented fish products, their role in fish preservation, their origin andmolecular approaches for identification of Lactic acid bacteria (LAB) from fermented foods. Fermented fish products are very popular in Southeast Asian countries such as Thailand, Indonesia, Philippines, Malaysia, China, and Northeast parts of India. It is considered a delicacy and is eaten in their day to day life.LAB plays an important role in fish fermentation also it is responsible for the unique characteristics of fermented fish. Certain LAB species also display probiotic activity and have been widely used in the food industry as a result of their potential health benefits. This review provides information on LAB species associated with various fermented fish products of Southeast Asian countries. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | International Journal of Current Microbiology and Applied Sciences | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Lactic acid bacteria, LAB, Probiotics, Fermented fish, Southeast Asian countries | en_US |
| dc.title | Diversity of lactic acid bacteria (LAB) in fermented fish products: A review. | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | International Journal of Current Microbiology and Applied Sciences | en_US |
| dc.publication.volumeno | 9(5) | en_US |
| dc.publication.pagenumber | 2238-2249 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | ICAR::Central Inland Fisheries Research Institute | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.journaltype | Peer reviewed journal | en_US |
| Appears in Collections: | FS-CIFRI-Publication | |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.