Isolation and applied potential of lactic acid bacteria from Chinese traditional fermented food in specific ecological localities

Food Science and Biotechnology

Volumn 20, Issue 6, 2011, Pages 1685-1690

  Yi, Huaxi ^a   Zhang, Lanwei ^a   Han, Xue ^a   Du, Ming ^a   Zhang, Yingchun ^a   Li, Jingyan ^a   Sun, Kai ^a   Hou, Yawen ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

isolation; lactic acid bacteria; potential

Indexed keywords

APPLIED POTENTIALS; BACTERIOCINS; BIOCHEMICAL ANALYSIS; ECOLOGICAL NICHE; FERMENTED FOODS; FOOD INDUSTRIES; HIGH ACTIVITY; INHIBITORY SPECTRUMS; ISOLATION; LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SSP. CREMORIS; NATURAL SOURCES; NORTHWESTERN CHINA; POTENTIAL;

BACILLI; COAGULATION; ECOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES;

LACTIC ACID;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; NEGIBACTERIA; POSIBACTERIA;

EID: 84862975204     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0232-1     Document Type: Article

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