๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia

โœ Scribed by Koichi Watanabe; Junji Fujimoto; Masae Sasamoto; Jamyan Dugersuren; Tseveendori Tumursuh; Shirchin Demberel

Publisher
Springer
Year
2007
Tongue
English
Weight
366 KB
Volume
24
Category
Article
ISSN
1573-0972

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

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