Behavior of histamine-producing bacteria in shimesaba, raw mackerel salted and marinated in vinegar during processing and storage at various temperatures von Furutani, Ayumi, Matsubara, Hisashi, Ishikawa, Satoru, Satomi, Masataka

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Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce von Satomi, Masataka, Shozen, Kei-ichi, Furutani, Ayumi, Fukui, Youhei, Kimura, Meiko, Yasuike, Motoshige, Funatsu, Yasuhiro, Yano, Yutaka

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Purification and properties of a histidine decarboxylase from Staphylococcus epidermidis TYH1 isolated from Japanese fish-miso von Furutani, Ayumi, Harada, Yasuyuki, Shozen, Kei-ichi, Yokoi, Ken-ji, Saito, Masataka, Satomi, Masataka

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Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution von Furutani, A.(Fukui Prefectural Univ., Obama (Japan). Faculty of Biotechnology), Ooizumi, T, Akahane, Y

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Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect von Ooizumi, T.(Fukui Prefectural Univ., Obama (Japan)), Nagata, E, Furutani, A, Akahane, Y, Shirai, J

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Characteristics of histamine production on lactic acid bacteria isolated from marinade broth in shimesaba production von HAMAYA, YUJI, HONDA-FURUTANI, AYUMI, FUKUI, YOUHEI, YANO, YUTAKA, TAKEWA, TOSHIHIKO, SATOMI, MASATAKA

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Erratum: Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter cul... von KIMURA, MEIKO, FURUTANI, AYUMI, FUKUI, YOUHEI, SHIBATA, YUKI, NEI, DAISUKE, YANO, YUTAKA, SATOMI, MASATAKA

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Retraction: Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in shimesaba production von HAMAYA, YUJI, FURUTANI, AYUMI, FUKUI, YOUHEI, YANO, YUTAKA, TAKEWA, TOSHIHIKO, SATOMI, MASATAKA

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Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Jap... von Kosaka, Yasuyuki, Satomi, Masataka, Furutani, Ayumi, Ooizumi, Tooru

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Effect of essential oil from pomelo Citrus grandis on suppression of histamine accumulation in dried whole red-eye round herring Etrumeus teres von TAMOTSU, SEIKO, SATOMI, MASATAKA, FURUTANI, AYUMI, NIBE, HARUNAO, INAMORI, SHIGEHIRO, KIMURA, IKUO

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Characteristics of histamine production on lactic acid bacteria isolated from marinade broth in shimesaba production von HAMAYA, YUJI, HONDA-FURUTANI, AYUMI, FUKUI, YOUHEI, YANO, YUTAKA, TAKEWA, TOSHIHIKO, SATOMI, MASATAKA

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Purification and properties of a histidine decarboxylase from Staphylococcusepidermidis TYH1 isolated from Japanese fish-miso von Furutani, Ayumi, Harada, Yasuyuki, Shozen, Kei-ichi, Yokoi, Ken-ji, Saito, Masataka, Satomi, Masataka

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Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of l... von KIMURA, MEIKO, FURUTANI, AYUMI, FUKUI, YOUHEI, SHIBATA, YUKI, NEI, DAISUKE, YANO, YUTAKA, SATOMI, MASATAKA

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Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in shimesaba production von HAMAYA, YUJI, FURUTANI, AYUMI, FUKUI, YOUHEI, YANO, YUTAKA, TAKEWA, TOSHIHIKO, SATOMI, MASATAKA

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Erratum: Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter cul... von KIMURA, MEIKO, FURUTANI, AYUMI, FUKUI, YOUHEI, SHIBATA, YUKI, NEI, DAISUKE, YANO, YUTAKA, SATOMI, MASATAKA

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Retraction: Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in shimesaba production von HAMAYA, YUJI, FURUTANI, AYUMI, FUKUI, YOUHEI, YANO, YUTAKA, TAKEWA, TOSHIHIKO, SATOMI, MASATAKA

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Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of l... von KIMURA, MEIKO, FURUTANI, AYUMI, FUKUI, YOUHEI, SHIBATA, YUKI, NEI, DAISUKE, YANO, YUTAKA, SATOMI, MASATAKA

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Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation von FURUTANI, AYUMI, FUNATSU, YASUHIRO, SHOZEN, KEI-ICHI, HARADA, YASUYUKI, TAKANO, TAKASHI, YANO, YUTAKA, SATOMI, MASATAKA

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しめさば調味液から分離された乳酸菌のヒスタミン生成特性について von 浜谷, 祐司, 本田（舊谷）, 亜由美, 福井, 洋平, 矢野, 豊, 武輪, 俊彦, 里見, 正隆

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訂正：魚醤油発酵時のヒスタミン蓄積に関わる原因菌の同定および乳酸菌発酵スターター接種によるヒスタミン蓄積抑制効果について von 木村, メイコ, 舊谷, 亜由美, 福井, 洋平, 柴田, 由起, 根井, 大介, 矢野, 豊, 里見, 正隆

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