Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

Author:

Tamang Buddhiman,Tamang Jyoti P.,Schillinger Ulrich,Franz Charles M.A.P.,Gores Michael,Holzapfel Wilhelm H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference25 articles.

1. Some commercial edible bamboo species of North East India: production, indigenous uses, cost–benefit and management strategies;Bhatt;Bamboo Science and Culture,2003

2. Molecular diversity of Leuconostoc mesenteroides and Leuconostoc citreum isolated from traditional French cheese as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification;Cibik;Systematic and Applied Microbiology,2000

3. Dhavises, G., 1972. Microbial studies during the pickling of the shoot of bamboo, Bambusa arundinacea, Willd., and of pak sian, Gynandropsis pentaphylla, D.C. M.S. Thesis, Kasetsart University, Bangkok, Thailand.

4. Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum packaged Vienna sausages;Dykes;Journal of Applied Bacteriology,1994

5. Applicability of rep-PCR fingerprinting for identification of Lactobacillus species;Gevers;FEMS Microbiology Letters,2001

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