Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan-Reference-Cited by-同舟云学术

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Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan

Published:2012-08-07 Issue:2 Volume:63 Page:607-614
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Chen Yi-sheng,Wu Hui-chung,Pan Shwu-fen,Lin Bo-guang,Lin Yen-hung,Tung Wen-cheng,Li Yueh-lin,Chiang Chih-ming,Yanagida Fujitoshi

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-012-0510-z.pdf

Reference32 articles.

1. Bae S, Fleet GH, Heard GM (2006) Lactic acid bacteria associated with wine grapes from several Australian vineyards. J Appl Microbiol 100:712–727

2. Chang CH, Chen YS, Yanagida F (2011) Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan. J Sci Food Agric 91:1746–1750

3. Chen YS, Yanagida F, Hsu JS (2006a) Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan. J Appl Microbiol 101:125–130

4. Chen YS, Yanagida F, Hsu JS (2006b) Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan. Lett Appl Microbiol 43:229–235

5. Chen YS, Wu HC, Liu CH, Chen HC, Yanagida F (2010a) Isolation and characterization of lactic acid bacteria from Jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan. J Sci Food Agric 90:1977–1982

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1. Functional and Nutraceutical Potential of Fruits and Vegetables;Microbes in the Food Industry;2023-04-28

2. ISOLATION OF LACTIC ACID BACTERIA FROM TRADITIONAL PICKLE SAMPLES, THEIR IDENTIFICATION USING MOLECULAR METHODS, AND DETERMINATION OF SOME FUNCTIONAL PROPERTIES;Gıda;2023-04-15

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4. Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference;International Journal of Food Science & Technology;2022-03-24

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