Lactic acid bacteria in fermented foods
โ
S. Tanasupawat; K. Komagata
๐
Article
๐
1995
๐
Springer
๐
English
โ 461 KB
Traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of Thailand. Lactic acid bacteria are responsible for the souring and ripening of these foods. Homofermentative strains of Lucfobucihs penfosus, L. plunkrum and Pediococcus