title: Microflora of four fermented fish sauces.
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.
authors.affiliation: Department of Food Science and Technology, University of California, Davis, California 95616.
authors.forename: E V
authors.initials: EV
authors.lastname: Crisan
authors.forename: A
authors.initials: A
authors.lastname: Sands