Comparison and characterization of Lactobacillus amylovorus strains for lactic acid fermentation of food by-products

Food Microbiology

Volumn 17, Issue 3, 2000, Pages 341-347

  Oda, Y ^a   Ito, M ^a   Kikuta, Y ^a   Park, B S ^b   Tonomura, K ^a  

^a FUKUYAMA UNIVERSITY   (Japan)

^b Chung Ang University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; FERMENTATION KINETICS; FERMENTATION MEDIUM; FOOD PRODUCT; GENETIC STRAIN; LACTIC ACID; STARCH; SUCROSE;

LACTOBACILLUS AMYLOVORUS;

EID: 0033813041     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1999.0319     Document Type: Article

References (21)

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