Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan

Journal of the Science of Food and Agriculture

Volumn 91, Issue 10, 2011, Pages 1746-1750

  Chang, Chi huan ^a   Chen, Yi sheng ^a   Yanagida, Fujitoshi ^b  

^a MING CHUAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF YAMANASHI   (Japan)

Author keywords

Fermented ginger; Lactic acid bacteria; Lactobacillus plantarum; Taiwan; Weissella cibaria; Yan jiang

Indexed keywords

ANTIINFECTIVE AGENT; PLANT MEDICINAL PRODUCT; RIBOSOME DNA; RNA 16S;

ANTIBIOSIS; ARTICLE; FERMENTATION; FOOD CONTROL; GENETICS; GINGER; ISOLATION AND PURIFICATION; LACTOBACILLALES; LACTOBACILLUS; LACTOCOCCUS; MICROBIOLOGY; PHENOTYPE; PRUNUS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; TAIWAN; WEISSELLA;

ANTI-BACTERIAL AGENTS; ANTIBIOSIS; DNA, RIBOSOMAL; FERMENTATION; FOOD MICROBIOLOGY; GINGER; LACTOBACILLALES; LACTOBACILLUS; LACTOCOCCUS; PHENOTYPE; PLANT PREPARATIONS; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; PRUNUS; RNA, RIBOSOMAL, 16S; TAIWAN; WEISSELLA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; PRUNUS DOMESTICA; WEISSELLA; WEISSELLA CIBARIA; ZINGIBER OFFICINALE;

EID: 79959203474     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4364     Document Type: Article

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