Lactic acid bacteria in fermented foods in Thailand

Author:

Tanasupawat S.,Komagata K.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference27 articles.

1. Anon. 1981?1982 Report on Thai Traditional Fermented Food. Bangkok: National Research Council of Thailand.

2. AppletonJ.M., McGowanV. & SkermanV.B.D. 1978?1980 Microorganisms and Man. University of Queensland, Brisbane: World Data Center (MIRCEN).

3. Campbell-PlattG. 1987 Fermented Foods of the World, a Dictionary and Guide. London: Butterworths.

4. CollinsM.D., WilliamsA.M. & WallbanksS. 1990 The phylogeny of Aerococcus and Pediococcus as determined by 16S rRNA sequence analysis: description of Tetragenococcus gen. nov. FEMS Microbiology Letters 70, 255?262.

5. GouldG.W. 1991 Antimicrobial compounds. In Biotechnology and Food Ingredients, eds GoldbergI. & WilliamsR. pp. 461?482. New York: Van Nostrand Reinhold.

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