Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia

International Journal of Food Microbiology

Volumn 63, Issue 1-2, 2001, Pages 149-157

  Leisner, J J ^a   Vancanneyt, M ^b   Rusul, G ^c   Pot, B ^b   Lefebvre, K ^b   Fresi, A ^a   Tee, L K ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b GHENT UNIVERSITY   (Belgium)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Acid fermented; Durian; Lactic acid bacteria; Lactobacillus brevis; Lactobacillus plantarum; Leuconostoc mesenteroides; Malaysia; South east Asia; Tempoyak

Indexed keywords

ARTICLE; BACTERIUM IDENTIFICATION; CONDIMENT; CONTROLLED STUDY; FERMENTATION; FRUIT; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MALAYSIA; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS;

COLONY COUNT, MICROBIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; GLUCOSE; LACTOBACILLUS; MALAYSIA; PHENOTYPE;

EID: 0035931659     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00476-1     Document Type: Article

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