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Characterization of lactic acid bacteria isolated from sourdoughs forCornetto, a traditional bread produced in Basilicata (Southern Italy)

โœ Scribed by Teresa Zotta; Paolo Piraino; Eugenio Parente; Giovanni Salzano; Annamaria Ricciardi

Publisher
Springer
Year
2008
Tongue
English
Weight
322 KB
Volume
24
Category
Article
ISSN
1573-0972

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Isolation and characterization of lactic
Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan
โœ Yi-sheng Chen; Hui-chung Wu; Chia-hua Liu; Hung-chieh Chen; Fujitoshi Yanagida ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 136 KB

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