Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan

2006 ◽  
Vol 43 (2) ◽  
pp. 229-235 ◽  
Author(s):  
Y.-S. Chen ◽  
F. Yanagida ◽  
J.-S. Hsu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Black Beans ◽  
Isolation And Characterization ◽  
Traditional Fermented Food

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan

2012 ◽  
Vol 58 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Chiung-mei Wang ◽  
Chia-chun Lin ◽  
Yi-ting Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Isolation And Characterization ◽  
Traditional Fermented Food

Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food

2000 ◽  
Vol 154 (4) ◽  
pp. 321-331 ◽  
Author(s):  
Hanaa A. El-Shafei ◽  
Hanem Abd El-Sabour ◽  
Nagwa Ibrahim ◽  
Yomna Ali Mostafa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Traditional Fermented Food
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