Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China

Journal of Applied Microbiology

Volumn 105, Issue 3, 2008, Pages 893-903

  Lu, Z H ^a   Peng, H H ^a   Cao, W ^a   Tatsumi, E ^b   Li, L T ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Fermented rice noodles; Lactic acid bacteria; Starch; Texture; Yeast

Indexed keywords

BACTERIA; FERMENTATION; FOOD PROCESSING; LACTIC ACID; STARCH; TEXTURES;

FERMENTATION PROCESS; FERMENTED RICE NOODLE; GLUCOSIDASE; LACTIC ACID BACTERIA; MICRO-ORGANISMS; MICROBIAL POPULATIONS; MICROBIAL STRUCTURES; SOUTH ASIA; STARTER CULTURES; SUPERNATANTS;

YEAST;

ALPHA GLUCOSIDASE; BETA GLUCOSIDASE; LIPID; STARCH; SUGAR; TRIACYLGLYCEROL LIPASE; TRYPSIN;

BACTERIUM; BIOCHEMISTRY; FERMENTATION; FOOD QUALITY; IDENTIFICATION METHOD; STARCH; YEAST;

ARTICLE; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTED PRODUCT; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST;

LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE;

EID: 49849100072     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.03814.x     Document Type: Article

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