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Natural populations of lactic acid bacteria in douchi from Yunnan Province, China
This research was aimed at isolating and identifying the predominant lactic acid bacteria (LAB) in the traditional Chinese salt-fermented soybean food, douchi, from Yunnan, China. The predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecul...
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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Zhejiang University Press
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3323945/ https://ncbi.nlm.nih.gov/pubmed/22467371 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B1100221 |
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