Selection of lactic acid bacteria from fermented plant beverages to use as inoculants for improving the quality of the finished product

Pakistan Journal of Biological Sciences

Volumn 11, Issue 22, 2008, Pages 2545-2552

  Kantachote, Duangporn ^a   Charernjiratrakul, Wilawan ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Acidity; Food borne pathogenic bacteria; Lactic acid bacteria; Lactobacillus plantarum; Wild forest noni beverage; Yeast

Indexed keywords

ALCOHOL DERIVATIVE; CARBOXYLIC ACID; GLUCOSE;

ARTICLE; BEVERAGE; CULTURE MEDIUM; DRUG EFFECT; ESCHERICHIA COLI; FERMENTATION; FOOD CONTROL; FRUIT; GRACILARIA; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MORINDA; PH; PHYSIOLOGY; SALMONELLA TYPHIMURIUM; STANDARD; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS; YEAST;

ALCOHOLS; BEVERAGES; CARBOXYLIC ACIDS; CULTURE MEDIA, CONDITIONED; ESCHERICHIA COLI; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; GLUCOSE; GRACILARIA; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; MORINDA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS; YEASTS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; MORINDA; MORINDA CITRIFOLIA; MORINDA COREIA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 61649117795     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2008.2545.2552     Document Type: Article

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