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Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: Analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE)

Food FermentationPlate Count MethodMicrobial ContaminationChum SalmonMicrobial EcologyFood MicrobiologyEnvironmental MicrobiologyMicrobiologyMicrobiomePublic HealthMedicineSauce Mash