BACKGROUND: In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-s
โฆ LIBER โฆ
Characterization and Transfer of Antibiotic Resistance in Lactic Acid Bacteria from Fermented Food Products
โ Scribed by Muhammad Nawaz; Juan Wang; Aiping Zhou; Chaofeng Ma; Xiaokang Wu; John E. Moore; B. Cherie Millar; Jiru Xu
- Publisher
- Springer
- Year
- 2011
- Tongue
- English
- Weight
- 224 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0343-8651
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Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuelefficient. Lactic acid fermented foods have an important role in