Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan

Journal of Applied Microbiology

Volumn 101, Issue 1, 2006, Pages 125-130

  Chen, Y S ^a   Yanagida, F ^a   Hsu, J S ^b  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b Kokumori Foods Co Ltd   (Taiwan)

Author keywords

Fermented mustard; Lactic acid bacteria; Pediococcus pentosaceus; Suan tsai; Taiwan; Tetragenococcus halophilus

Indexed keywords

BACTERIA; FERMENTATION; GENE ENCODING; LABORATORIES; LACTIC ACID;

FERMENTED MUSTARD; ISOLATION AND CHARACTERIZATION; LACTIC ACID BACTERIA; PEDIOCOCCUS PENTOSACEUS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM ANALYSIS; SUAN-TSAI; TAIWAN; TETRAGENOCOCCUS HALOPHILUS; TIME POINTS; TRADITIONAL FERMENTED FOODS;

SODIUM CHLORIDE;

RIBOSOME DNA; SODIUM CHLORIDE;

BACTERIUM; CARBOXYLIC ACID; FERMENTATION; FOOD; POPULATION DISTRIBUTION;

ARTICLE; BACTERIUM ISOLATION; BRASSICA; FERMENTATION; FERMENTED PRODUCT; LACTIC ACID BACTERIUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PHENOTYPE; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SEQUENCE ANALYSIS; TAIWAN; TETRAGENOCOCCUS HALOPHILUS;

ASIA; EURASIA; FAR EAST; TAIWAN;

BACTERIA (MICROORGANISMS); PEDIOCOCCUS PENTOSACEUS; TETRAGENOCOCCUS HALOPHILUS;

EID: 33745438534     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.02900.x     Document Type: Article

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