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

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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;
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