Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
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Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesDiversity and distribution of culturable lactic acid bacterial species in Indonesian Sayur AsinBacterial and fungal diversity in the starter production process of Fen liquor, a traditional Chinese liquor.LAB-Secretome: a genome-scale comparative analysis of the predicted extracellular and surface-associated proteins of Lactic Acid Bacteria.Oral administration of heat-inactivated Lactobacillus plantarum K37 modulated airway hyperresponsiveness in ovalbumin-sensitized BALB/c mice.Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.Microbial diversity analysis of fermented mung beans (Lu-Doh-Huang) by using pyrosequencing and culture methods.The genus Weissella: taxonomy, ecology and biotechnological potential.Genome architecture of Lactobacillus plantarum PS128, a probiotic strain with potential immunomodulatory activity.Immunomodulatory Activity of Lactococcus lactis A17 from Taiwan Fermented Cabbage in OVA-Sensitized BALB/c MiceSupplementation of Lactobacillus plantarum K68 and Fruit-Vegetable Ferment along with High Fat-Fructose Diet Attenuates Metabolic Syndrome in Rats with Insulin Resistance.Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables.Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus.Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.Isolation and characterization of lactic acid bacteria from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan.Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine.Microbiota associated with the starter cultures and brewing process of traditional glutinous rice wineComparison ofrpoAandpheSGene Sequencing to 16S rRNA Gene Sequencing in Identification and Phylogenetic Analysis of LAB from Probiotic Food Products and SupplementsWhy Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
P2860
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P2860
Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
description
2009 nî lūn-bûn
@nan
2009 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի օգոստոսին հրատարակված գիտական հոդված
@hy
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
name
Diversity of lactic acid bacte ...... ed mustard products of Taiwan.
@ast
Diversity of lactic acid bacte ...... ed mustard products of Taiwan.
@en
type
label
Diversity of lactic acid bacte ...... ed mustard products of Taiwan.
@ast
Diversity of lactic acid bacte ...... ed mustard products of Taiwan.
@en
prefLabel
Diversity of lactic acid bacte ...... ed mustard products of Taiwan.
@ast
Diversity of lactic acid bacte ...... ed mustard products of Taiwan.
@en
P2093
P1476
Diversity of lactic acid bacte ...... ed mustard products of Taiwan.
@en
P2093
Koichi Watanabe
Ruei-Jie Wu
Shiou-Huei Chao
Ying-Chieh Tsai
P304
P356
10.1016/J.IJFOODMICRO.2009.07.032
P577
2009-08-04T00:00:00Z