Wird geladen...
Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India
Fermented bamboo shoots such as Soibum, Soidon, Eup, Hirring, Hecche and Ekung etc. are non-salted acidic products obtained by natural fermentation predominantly with lactic acid bacteria (LAB). In this study, we have characterized 11-representative LAB that includes, Lactobacillus sp. (n = 2), Lact...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252422/ https://ncbi.nlm.nih.gov/pubmed/25477695 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1456-x |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|