Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan

Journal of Bioscience and Bioengineering

Volumn 108, Issue 6, 2009, Pages 484-487

  Lan, Wei Tse ^a   Chen, Yi sheng ^a   Yanagida, Fujitoshi ^b  

^a MING CHUAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF YAMANASHI   (Japan)

Author keywords

Fermented wax gourd; LAB; Taiwan; Weissella cibaria; Weissella paramesenteroides; Yan dong gua

Indexed keywords

FERMENTED WAX GOURD; LAB; TAIWAN; WEISSELLA CIBARIA; WEISSELLA PARAMESENTEROIDES; YAN-DONG-GUA;

BACTERIOLOGY; BODY FLUIDS; FERMENTATION; LACTIC ACID; NUCLEIC ACIDS; ORGANIC ACIDS; SODIUM CHLORIDE;

LABORATORIES;

DNA 16S; SODIUM CHLORIDE;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; FERMENTED WAX GOURD; LACTIC ACID BACTERIUM; LACTOBACILLALES; LACTOBACILLUS SAKEI; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; TAIWAN; WEISSELLA CIBARIA; WEISSELLA PARAMESENTEROIDES;

ANTIBIOSIS; BACTERIA; BIODIVERSITY; CUCURBITACEAE; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTIC ACID; LACTOBACILLALES; MICROBIAL VIABILITY; MOLECULAR SEQUENCE DATA; PHENOTYPE; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TAIWAN;

BACTERIA (MICROORGANISMS); BENINCASA HISPIDA; LACTOBACILLUS SAKEI SUBSP. SAKEI; WEISSELLA CIBARIA; WEISSELLA PARAMESENTEROIDES;

EID: 70449333347     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2009.06.009     Document Type: Article

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