Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan

Journal of the Science of Food and Agriculture

Volumn 90, Issue 12, 2010, Pages 1977-1982

  Chen, Yi Sheng ^a   Wu, Hui Chung ^a   Liu, Chia Hua ^a   Chen, Hung Chieh ^a   Yanagida, Fujitoshi ^b  

^a MING CHUAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF YAMANASHI   (Japan)

Author keywords

Enterococcus faecium; Fermented bamboo shoots; Jiang sun; Lactic acid bacteria; Lactobacillus plantarum; Taiwan

Indexed keywords

ANTIINFECTIVE AGENT; RIBOSOME DNA; RNA 16S;

ARTICLE; CLASSIFICATION; ENTEROCOCCUS FAECIUM; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LACTOBACILLUS PLANTARUM; MICROBIOLOGY; PLANT; PLANT SEED; SASA; SOYBEAN; TAIWAN;

ANTI-BACTERIAL AGENTS; DNA, RIBOSOMAL; ENTEROCOCCUS FAECIUM; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLACEAE; LACTOBACILLUS PLANTARUM; PLANT SHOOTS; RNA, RIBOSOMAL, 16S; SASA; SEEDS; SOYBEANS; TAIWAN;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 77955975582     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4034     Document Type: Article

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