Isolation and characterisation of lactic acid bacteria from Jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan

Journal of the Science of Food and Agriculture

Volumn 92, Issue 10, 2012, Pages 2069-2075

  Chen, Yi sheng ^a   Wu, Hui chung ^a   Lo, Huei yin ^a   Lin, Wan chen ^a   Hsu, Wen hsuan ^a   Lin, Ching wen ^a   Lin, Po ya ^a   Yanagida, Fujitoshi ^b  

^a MING CHUAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF YAMANASHI   (Japan)

Author keywords

Fermented cucumbers; Jiang gua; LAB; Lactobacillus pentosus; Taiwan; Weissella cibaria

Indexed keywords

RNA 16S;

ANTIBIOSIS; ARTICLE; CUCUMBER; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; LACTOBACILLALES; MICROBIOLOGY; PHENOTYPE; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; TAIWAN;

ANTIBIOSIS; CUCUMIS SATIVUS; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLALES; PHENOTYPE; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TAIWAN;

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; ENTEROCOCCUS CASSELIFLAVUS; LACTOBACILLUS; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC; LEUCONOSTOC LACTIS; LEUCONOSTOC MESENTEROIDES; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA HELLENICA; WEISSELLA PARAMESENTEROIDES;

EID: 84862797749     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5583     Document Type: Article

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