✦ LIBER ✦

Isolation, Identification and Characterization of Lactic Acid Bacteria From Shao-jiou-luo (Fermented Zoned Cerith), a Traditional Fermented Food in Taiwan

✍ Scribed by Chen, Yi-Sheng; Wu, Hui-Chung; Lo, Huei-Yin; Hsu, Wen-Hsuan; Lin, Wan-Chen; Lin, Bo-Ya

Book ID: 126623067
Publisher: Haworth Press Inc
Year: 2013
Tongue: English
Weight: 790 KB
Volume: 22
Category: Article
ISSN: 1049-8850
DOI: 10.1080/10498850.2012.670191

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Isolation and characterization of lactic

Isolation and characterization of lactic acid bacteria frompobuzihi(fermented cummingcordia), a traditional fermented food in Taiwan

✍ Yi-sheng Chen, Hui-chung Wu, Chiung-mei Wang, Chia-chun Lin… 📂 Article 📅 2012 🏛 Springer Netherlands 🌐 English ⚖ 253 KB

Isolation and characterization of lactic

Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan

✍ Y.-S. Chen; F. Yanagida; J.-S. Hsu 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 298 KB

Isolation and characterization of lactic

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

✍ Y.-S. Chen; F. Yanagida; J.-S. Hsu 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 350 KB

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 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 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

Isolation and characterization of lactic

Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan

✍ Wei-Tse Lan; Yi-sheng Chen; Fujitoshi Yanagida 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 179 KB

Isolation and characterization of lactic

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

✍ Chen, Y.-s.; Liou, M.-s.; Ji, S.-h.; Yu, C.-r.; Pan, S.-f.; Yanagida, F. 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 215 KB