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Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient
Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg(−1) (product B). The strains were divided into eight groups by traditional phenotypic tests...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology
1999
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC91067/ https://ncbi.nlm.nih.gov/pubmed/9925588 |
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