Abstract
Thirty-nine microorganisms representing 11 species of bacteria, one yeast, and three filamentous fungi were isolated and identified from four fermented fish sauces: nampla, patis, koami, and ounago.
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. 1975 Jan;29(1):106–108. doi: 10.1128/am.29.1.106-108.1975
Microflora of Four Fermented Fish Sauces
Eli V Crisan
1, Anne Sands
1
Eli V Crisan
1Department of Food Science and Technology, University of California, Davis, California 95616
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Anne Sands
1Department of Food Science and Technology, University of California, Davis, California 95616
Find articles by Anne Sands
1Department of Food Science and Technology, University of California, Davis, California 95616
Copyright © 1975 American Society for Microbiology
PMCID: PMC186919 PMID: 16350008