Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam

The diversity of lactic acid bacteria (LAB) in naturally fermented foods produced in Hue, a city in the central region of Vietnam, was examined. From local markets, a total of 25 samples of three vegetable-based fermented products, specifically dua gia (bean sprouts), dua cai (cabbage), and mang chu...

Descripción completa

Detalles Bibliográficos
Autores principales: Phan, Yen Thi Ngoc, Tang, Minh Thuy, Tran, Tu Thi Minh, Nguyen, Van Huu, Nguyen, Trang Hien, Tsuruta, Takeshi, Nishino, Naoki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: AIMS Press 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604974/
https://www.ncbi.nlm.nih.gov/pubmed/31294149
http://dx.doi.org/10.3934/microbiol.2017.1.61

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604974/
https://www.ncbi.nlm.nih.gov/pubmed/31294149
http://dx.doi.org/10.3934/microbiol.2017.1.61

Ejemplares similares