Isolation, identification and characterization of lactic acid bacteria from shao-jiou-luo (fermented zoned cerith), a traditional fermented food in Taiwan

被引：0
|
作者：
机构：
[1] Chen, Yi-Sheng
[2] Wu, Hui-Chung
[3] Lo, Huei-Yin
[4] Hsu, Wen-Hsuan
[5] Lin, Wan-Chen
[6] Lin, Bo-Ya
来源：
Chen, Y.-S. (yisheng@mail.mcu.edu.tw) | 1600年 / Bellwether Publishing, Ltd.卷 / 22期
关键词：
Lactic acid - Laboratories - Bacteria - Gene encoding;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
相关论文
共 50 条
  • [21] Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods
    Bansal, Sangita
    Singh, Apoorva
    Mangal, Manisha
    Sharma, Satish K.
    VEGETOS, 2013, 26 (02): : 325 - 330
  • [22] Isolation, characterisation and identification of lactic acid bacteria from bushera:: a Ugandan traditional fermented beverage
    Muyanja, CMBK
    Narvhus, JA
    Treimo, J
    Langsrud, T
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2003, 80 (03) : 201 - 210
  • [23] Isolation and Identification of Lactic Acid Bacteria from Xiaoshan Pickle Radish, a Traditional Fermented Vegetable
    Chen, Yan
    Ying, Tiejin
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2017, 23 (01) : 129 - 136
  • [24] Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China
    Airidengcaicike
    Chen, Xia
    Du, Xiaohua
    Wang, Weihong
    Zhang, Jiachao
    Sun, Zhihong
    Liu, Wenjun
    Li, Li
    Sun, Tiansong
    Zhang, Heping
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2010, 63 (03) : 437 - 444
  • [25] Isolation, identification and evaluation of Lactic acid synthesis of bacteria in traditional fermented products in Vietnam
    Ong, B. N.
    Lam, T. D.
    Le, T. L.
    Nguyen, T. C.
    Thi, B. H. Tran
    Phan, T. M.
    5TH INTERNATIONAL CONFERENCE OF CHEMICAL ENGINEERING AND INDUSTRIAL BIOTECHNOLOGY (ICCEIB 2020), 2020, 991
  • [26] Isolation and characterization of lactic acid bacteria from romanian fermented vegetables
    Grosu-Tudor, Silvia Simona
    Zamfir, Medana
    ROMANIAN BIOTECHNOLOGICAL LETTERS, 2011, 16 (06): : 148 - 154
  • [27] Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia
    Z. H. Sun
    W. J. Liu
    J. C. Zhang
    J. Yu
    W. Gao
    M. Jiri
    B. Menghe
    T. S. Sun
    H. P. Zhang
    Folia Microbiologica, 2010, 55 : 270 - 276
  • [28] Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia
    Sun, Z. H.
    Liu, W. J.
    Zhang, J. C.
    Yu, J.
    Gao, W.
    Jiri, M.
    Menghe, B.
    Sun, T. S.
    Zhang, H. P.
    FOLIA MICROBIOLOGICA, 2010, 55 (03) : 270 - 276
  • [29] Identification and distribution of predominant lactic acid bacteria in Kimchi, a Korean traditional fermented food
    Kim, TW
    Lee, JY
    Jung, SH
    Kim, YM
    Jo, JS
    Chung, DK
    Lee, HJ
    Kim, HY
    JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2002, 12 (04) : 635 - 642
  • [30] Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China
    Lu, Z. -H.
    Peng, H. -H.
    Cao, W.
    Tatsumi, E.
    Li, L. -T.
    JOURNAL OF APPLIED MICROBIOLOGY, 2008, 105 (03) : 893 - 903
12345