Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 92, Issue 3, 2007, Pages 343-352

  Dewan, Sailendra ^a   Tamang, Jyoti Prakash ^a  

^a Sikkim Govt College   (India)

Author keywords

Fermented milk products of the Himalayas; Lacticacid bacteria; Technologicalproperties

Indexed keywords

ARYL ACYLAMIDASE; BACTERIAL ENZYME; GALACTOSIDASE; PHOSPHATASE; SUGAR;

ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BHUTAN; COLONY FORMING UNIT; ENZYME ACTIVITY; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; GRAM NEGATIVE BACTERIUM; HYDROPHOBICITY; INDIA; LACTIC ACID BACTERIUM; MICROBIAL ACTIVITY; MICROBIAL ADHESION; MILK PRODUCTION; NEPAL; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL;

ASIA; BACTERIOCINS; BIOGENIC AMINES; CULTURED MILK PRODUCTS; ENTEROCOCCUS; FERMENTATION; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; LACTOCOCCUS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS BIFERMENTANS; LACTOBACILLUS HILGARDII; LACTOBACILLUS KEFIRI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; NEGIBACTERIA;

EID: 34548491625     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-007-9163-5     Document Type: Article

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