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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...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2014
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| 主題: | |
| 在線閱讀: | 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 |
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