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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Autori principali: Leisner, Jørgen J., Pot, Bruno, Christensen, Henrik, Rusul, Gulam, Olsen, John E., Wee, Bee Wah, Muhamad, Kharidah, Ghazali, Hasanah M.
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 1999
Soggetti:
Food Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC91067/
https://ncbi.nlm.nih.gov/pubmed/9925588
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