Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.

Borthakur D, Sharma BK, Duncan T

DOI: 10.1038/s41598-026-55927-6
Published: 2026 Jun 3
Container: Scientific reports
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1038/s41598-026-55927-6,
  title = {Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.},
  author = {Borthakur D and Sharma BK and Duncan T},
  year = {2026},
  journal = {Scientific reports},
  doi = {10.1038/s41598-026-55927-6},
  url = {https://doi.org/10.1038/s41598-026-55927-6}
}

RIS

TY  - JOUR
TI  - Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.
AU  - Borthakur D
AU  - Sharma BK
AU  - Duncan T
PY  - 2026
JO  - Scientific reports
DO  - 10.1038/s41598-026-55927-6
UR  - https://doi.org/10.1038/s41598-026-55927-6
ER  -

APA

D, B., BK, S., & T, D. (2026). Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.. Scientific reports. https://doi.org/10.1038/s41598-026-55927-6

Source records

pubmed · retrieved 2026-09-26T00:18:04.074Z