Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

International Journal of Food Microbiology

Volumn 135, Issue 1, 2009, Pages 28-33

  Tamang, Jyoti Prakash ^a   Tamang, Buddhiman ^a   Schillinger, Ulrich ^b   Guigas, Claudia ^b   Holzapfel, Wilhelm H ^b  

^a SIKKIM UNIVERSITY   (India)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Fermented vegetables; Functional properties; Himalayas; LAB

Indexed keywords

BACTERIOCIN; BIOGENIC AMINE; OLIGOSACCHARIDE;

ACIDIFICATION; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL METABOLISM; BACTERIAL STRAIN; BACTERIUM ADHERENCE; BACTERIUM ISOLATION; CELL STRAIN HT29; CONTROLLED STUDY; ENTEROCOCCUS DURANS; ENZYME ACTIVITY; FERMENTED PRODUCT; HUMAN; HUMAN CELL; HYDROPHOBICITY; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDILACTICI; LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PENTOSACEUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC CITREUM; LEUCONOSTOC FALLAX; LEUCONOSTOC MESENTEROIDES; LEUKONOSTOC LACTIS; MICROBIAL DEGRADATION; NONHUMAN; STAPHYLOCOCCUS AUREUS; STRAIN DIFFERENCE; VEGETABLE;

ANTIBIOSIS; BACTERIAL ADHESION; BACTERIOCINS; BIOGENIC AMINES; CELLS, CULTURED; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; INDIA; INTESTINAL MUCOSA; LACTIC ACID; LACTOBACILLACEAE; OLIGOSACCHARIDES; PHYTIC ACID; PROBIOTICS; SASA; VEGETABLES;

STAPHYLOCOCCUS AUREUS;

EID: 68949135444     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.016     Document Type: Article

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