Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas

International Journal of Food Microbiology

Volumn 107, Issue 1, 2006, Pages 33-38

  Thapa, Namrata ^a   Pal, Joydeb ^b   Tamang, Jyoti Prakash ^a  

^a Sikkim Govt College   (India)

^b UNIVERSITY OF NORTH BENGAL   (India)

Author keywords

Gnuchi; Lactic acid bacteria; Sidra; Sukako maacha; Sukuti; Traditional fish products

Indexed keywords

BACTERIAL ENZYME;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; COLONY FORMING UNIT; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; FERMENTATION; LACTIC ACID BACTERIUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; METHODOLOGY; NONHUMAN; PEDIOCOCCUS; PHENOTYPE; SEA FOOD;

ANIMALS; BIOGENIC AMINES; COLONY COUNT, MICROBIAL; FERMENTATION; FISH PRODUCTS; FOOD MICROBIOLOGY; HUMANS; INDIA; LACTOBACILLUS; NEPAL; PHENOTYPE; PHYLOGENY;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LACTOCOCCUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; WEISSELLA CONFUSA;

EID: 32344432966     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.08.009     Document Type: Article

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