Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage

International Journal of Food Microbiology

Volumn 129, Issue 3, 2009, Pages 312-315

  Luxananil, Plearnpis ^a   Promchai, Ruangurai ^a   Wanasen, Srianant ^a   Kamdee, Sanit ^a   Thepkasikul, Preenapa ^a   Plengvidhya, Vethachai ^a   Visessanguan, Wonnop ^a   Valyasevi, Ruud ^a  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Fermented sausage; Green fluorescent protein (GFP); Lactobacillus plantarum; Nham; Restriction fragment length polymorphism (RFLP); Starter; Transformation

Indexed keywords

ANIMALS; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; MEAT PRODUCTS; SWINE; THAILAND;

LACTOBACILLUS PLANTARUM;

EID: 59349089589     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.011     Document Type: Article

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