Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential

European Food Research and Technology

Volumn 234, Issue 5, 2012, Pages 797-806

  Cui, Yanhua ^a   Qu, Xiaojun ^b   Li, Haimei ^a   He, Shenghua ^a   Liang, Hengyu ^a   Zhang, Hui ^a   Ma, Ying ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b Heilongjiang Science Academy   (China)

Author keywords

Halophilic bacteria; Lactobacillus collinoides; Soybean paste; Tetragenococcus halophilus

Indexed keywords

HALOPHILIC BACTERIA; HIGH SALT CONCENTRATION; INDUSTRIAL POTENTIALS; ISOLATED LAB; LACTIC ACID BACTERIA; LACTOBACILLUS COLLINOIDES; PHENOTYPIC ANALYSIS; PROCESSING PROCEDURES; SALT TOLERANCE; SOYBEAN PASTE; TETRAGENOCOCCUS HALOPHILUS; VOLATILE COMPOUNDS;

LABORATORIES; LACTIC ACID; OILSEEDS; VOLATILE ORGANIC COMPOUNDS;

BACTERIA;

BACTERIA (MICROORGANISMS); CANDIDA; GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS COLLINOIDES; LACTOBACILLUS PANIS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS VACCINOSTERCUS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; TORULOPSIS CANDIDA; ZYGOSACCHAROMYCES;

EID: 84862831591     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1689-8     Document Type: Article

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