Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4364/fullpdf
Reference30 articles.
1. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan;Chen;J Appl Microbiol,2006
2. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan;Chen;Lett Appl Microbiol,2006
3. Isolation and characterization of lactic acid bacteria from Jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan;Chen;J Sci Food Agric,2010
4. Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan;Lan;J Biosci Bioeng,2009
5. Lactobacillus pobuzihii sp. nov., isolated from pobuzih (fermented cummingcordia) in Taiwan;Chen;Int J Syst Evol Microbiol,2010
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