Identification of lactic acid bacterial strains with high conjugated linoleic acid-producing ability from natural sauerkraut fermentations

Journal of Food Science

Volumn 74, Issue 4, 2009, Pages

  Zeng, Z ^a   Lin, J ^a   Gong, D ^b  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Conjugated linoleic acid; Identification; Lactic acid bacteria; Lactobacillus plantarum; Natural sauerkraut fermentation

Indexed keywords

BRINE; CONJUGATED LINOLEIC ACID; INORGANIC SALT; LINOLEIC ACID;

ARTICLE; BIOSYNTHESIS; BRASSICA; CLASSIFICATION; FERMENTATION; FOOD PRESERVATION; ISOLATION AND PURIFICATION; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY;

BRASSICA; FERMENTATION; FOOD PRESERVATION; LACTOBACILLUS PLANTARUM; LINOLEIC ACID; LINOLEIC ACIDS, CONJUGATED; SALTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM;

EID: 65549112572     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01123.x     Document Type: Article

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