Biochemical and Modern Identification Techniques: Microfloras of Fermented Foods

Encyclopedia of Food Microbiology: Second Edition

Volumn , Issue , 2014, Pages 250-258

  Tamang, J P ^a  

^a SIKKIM UNIVERSITY   (India)

Author keywords

Biochemical identification; Fermented foods; Filamentous molds; LAB; Microorganisms; Molecular identifications; Yeasts

Indexed keywords

EID: 84964358873     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384730-0.00038-0     Document Type: Chapter

References (8)

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2. The Yeasts: A Taxonomic Study 2011, Elsevier, London. fifth ed. C.P. Kurtzman, J.W. Fell, T. Boekhout (Eds.).
3. Lactic Acid Bacteria, 2011. http://www.MetaMicrobe.com.
4. Salminen S., Wright A.V., Ouwehand A. Lactic Acid Bacteria Microbiology and Functional Aspects 2004, Marcel Dekker, New York. third ed.
5. Tamang J.P. Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values 2010, CRC Press, Taylor & Francis Group, New York.
6. Tamang J.P. Benefits of Traditional Fermented Foods 5 May 2010, Our World 2.0, pp. 1-4. http://www.ourworld.unu.edu/.
7. Tamang J.P., Fleet G.H. Yeasts diversity in fermented foods and beverages. Yeasts Biotechnology: Diversity and Applications 2009, 169-198. Springer, New York. T. Satyanarayana, G. Kunze (Eds.).
8. Fermented Foods and Beverages of the World 2010, CRC Press, Taylor & Francis Group, New York. J.P. Tamang, K. Kailasapathy (Eds.).