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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
AIMS Press
2017
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| Materias: | |
| 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 |