Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture-Reference-Cited by-同舟云学术

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Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture

Published:2018-12 Issue: Volume:76 Page:91-102
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Jampaphaeng Krittanon,Ferrocino Ilario,Giordano Manuela,Rantsiou Kalliopi,Maneerat Suppasil,Cocolin Luca

Funder

Royal Golden Jubilee Ph.D. Program

Graduate School of Prince of Songkla University

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference60 articles.

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2. In vivo antioxidant and antiulcer activity of parkia speciosa ethanolic leaf extract against ethanol-induced gastric ulcer in rats;Al Batran;PLoS One,2013

3. Isolation and identification of lactic acid bacteria and yeasts from Sameel milk: a Saudi traditional fermented milk;Al-Otaibi;Int. J. Dairy Sci.,2012

4. Handbook of Microbiological Media;Atlas,2004

5. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives;Blana;Food Microbiol.,2014

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