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Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan

✍ Scribed by Chen, Y.-s.; Liou, M.-s.; Ji, S.-h.; Yu, C.-r.; Pan, S.-f.; Yanagida, F.

Book ID: 120166814
Publisher: John Wiley and Sons
Year: 2013
Tongue: English
Weight: 215 KB
Volume: 115
Category: Article
ISSN: 1364-5072
DOI: 10.1111/jam.12199

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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