| identification and characterization of lactic acid bacteria isolated from traditional pickles in sichuan, china. | the pickle, a traditional fermented vegetable product, is popular in sichuan province of china. the objective of this study was to investigate the diversity of dominant lactic acid bacteria (lab) in pickles by analyzing 36 samples collected from 6 different regions in sichuan province. the lab counts in these samples varied from 3.90 to 8.40 log cfu ml(-1). in total, 185 presumptive lab with gram-positive and catalase-negative properties were obtained from these samples using mrs agar, and those ... | 2012 | 22878734 |