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Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan

✍ Scribed by Y.-S. Chen; F. Yanagida; J.-S. Hsu

Book ID
111190781
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
350 KB
Volume
43
Category
Article
ISSN
0266-8254

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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
✍ Yi-sheng Chen; Hui-chung Wu; Chia-hua Liu; Hung-chieh Chen; Fujitoshi Yanagida πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 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