Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong)-Reference-Cited by-同舟云学术

Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong)

Published:2016-09-17 Issue:1 Volume:67 Page:25-36
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Jampaphaeng Krittanon,Cocolin Luca,Maneerat Suppasil

Funder

the Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program

the Graduate School of Prince of Songkla University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-016-1233-3.pdf

Reference67 articles.

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