Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan

Letters in Applied Microbiology

Volumn 43, Issue 2, 2006, Pages 229-235

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

^a UNIVERSITY OF YAMANASHI   (Japan)

^b Taipei   (Taiwan)

Author keywords

Bacteriocin; Dochi; Enterococcus faecium; Fermented black beans; Lactic acid bacteria

Indexed keywords

BACILLI; FERMENTATION; GENE ENCODING; LABORATORIES; LACTIC ACID;

16S RIBOSOMAL DNA; BACTERIOCINS; BLACK BEANS; DOCHI; ENTEROCOCCUS FAECIUM; FERMENTED BLACK BEAN; ISOLATION AND CHARACTERIZATION; LACTIC ACID BACTERIA; RESTRICTION FRAGMENT LENGTH POLYMORPHISM ANALYSIS; TRADITIONAL FERMENTED FOODS;

SODIUM CHLORIDE;

RIBOSOME DNA; SODIUM CHLORIDE;

BACTERIA; BACTERIOLOGY; BIOCHEMISTRY; DNA; FERMENTATION; FOOD PRODUCTS; FOOD STORAGE;

BACTERIUM; FERMENTATION; FOOD; PHENOTYPE; POLYMORPHISM; SAMPLING;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BEAN; BIOCHEMISTRY; DNA SEQUENCE; ENTEROCOCCUS FAECIUM; FERMENTATION; FERMENTED PRODUCT; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PHENOTYPE; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SEQUENCE ANALYSIS; STORAGE; TAIWAN;

ASIA; EURASIA; FAR EAST; TAIWAN;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS SAKEI; PEDIOCOCCUS; TETRAGENOCOCCUS;

EID: 33745924715     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.01922.x     Document Type: Article

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