Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan
Author:
Affiliation:
1. Department of Biotechnology; Ming Chuan University; Taoyuan Taiwan
2. The Institute of Enology and Viticulture; Yamanashi University; Yamanashi Japan
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12199/fullpdf
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4. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan;Chen;J Appl Microbiol,2006
5. Lactobacillus pobuzihii sp. nov., isolated from pobuzihi (fermented cummingcordia);Chen;Int J Syst Evol Microbiol,2010a
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