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Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

✍ Scribed by Buddhiman Tamang; Jyoti P. Tamang; Ulrich Schillinger; Charles M.A.P. Franz; Michael Gores; Wilhelm H. Holzapfel

Book ID
113646102
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
273 KB
Volume
121
Category
Article
ISSN
0168-1605

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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