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Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

Journal Title:
International journal of food microbiology.
Journal Volume/Issue:
2009 Sept. 30, v. 135, no. 1
Main Author:
Tamang, Jyoti Prakash
Other Authors:
Tamang, Buddhiman, Schillinger, Ulrich, Guigas, Claudia, and Holzapfel, Wilhelm H.
Format:
Electronic
Language:
English
Subjects:
bamboo shoots (food)
vegetable products
fermented foods
lactic acid bacteria
traditional foods
functional foods
strain differences
enzymes
enzyme activity
acidification
antinutritional factors
oligosaccharides
biogenic amines
hydrophobicity
cell adhesion
cell lines
antimicrobial properties
enzymatic reactions
Lactobacillus plantarum
probiotics
View in NAL's Catalog:
IND44251825