Microbiology of mesu, a traditional fermented bamboo shoot product

International Journal of Food Microbiology

Volumn 29, Issue 1, 1996, Pages 49-58

  Tamang, Jyoti P ^a,b   Sarkar, Prabir K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

^b Sikkim Govt College   (India)

Author keywords

Mesu; Microbial succession; Pickled vegetable; Traditional fermented product; Young bamboo shoot

Indexed keywords

ARTICLE; BACTERIUM ISOLATION; FERMENTATION; FOOD CONTROL; GRAM POSITIVE COCCI; INDIA; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS; POSIBACTERIA;

EID: 0029986748     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00021-6     Document Type: Article

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