Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan

Journal of Applied Microbiology

Volumn 115, Issue 1, 2013, Pages 125-132

  Chen, Y S ^a   Liou, M S ^a   Ji, S H ^a   Yu, C R ^a   Pan, S F ^a   Yanagida, F ^b  

^a MING CHUAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF YAMANASHI   (Japan)

Author keywords

Fermented broccoli; Lactic acid bacteria; Lactobacillus; Taiwan; Weissella; yan tsai shin

Indexed keywords

GENE ENCODING; LABORATORIES; LACTIC ACID; RNA;

BACTERIOCINS; FERMENTED BROCCOLI; ISOLATION AND CHARACTERIZATION; LACTIC ACID BACTERIA; LACTOBACILLUS; LACTOCOCCUS; TAIWAN; TRADITIONAL FERMENTED FOODS; WEISSELLUM; YAN-TSAI-SHIN;

BACTERIA;

BACTERIOCIN; RNA 16S;

BACTERIUM; BIOTECHNOLOGY; FERMENTATION; FOOD MARKET; INHIBITOR; LEAFY VEGETABLE; PHYLOGENETICS; SUBSPECIES;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BROCCOLI; CONTROLLED STUDY; ENTEROCOCCUS; FERMENTED PRODUCT; GENE SEQUENCE; GENETIC ANALYSIS; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; MICROBIAL DIVERSITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PHES BACTERIAL GENE; PHYLOGENY; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RPOA BACTERIAL GENE; RPOB BACTERIAL GENE; TAIWAN; WEISSELLA; WEISSELLA CIBARIA; YAN TSAI SHIN;

TAIWAN;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. ITALICA; ENTEROCOCCUS; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; WEISSELLA; WEISSELLA CIBARIA;

EID: 84879094331     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12199     Document Type: Article

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