| isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in taiwan. | to isolate, characterize and identify lactic acid bacteria (lab) in dochi (fermented black beans), a traditional fermented food in taiwan. | 2006 | 16869910 |
| isolation and characterization of lactic acid bacteria from yan-dong-gua (fermented wax gourd), a traditional fermented food in taiwan. | yan-dong-gua (fermented wax gourd; a traditional fermented food in taiwan) samples were collected at five time intervals from a fixed fermenting bucket. eighty-five cultures of lactic acid bacteria (lab) were isolated from yan-dong-gua samples, and the isolates were divided into classes by phenotype and then groups by restriction fragment length polymorphism analysis and sequencing of 16s ribosomal dna. phenotypic and biochemical characteristics identified two bacterial groups (a and b) and show ... | 2009 | 19914580 |
| evaluation of microbial dynamics during the ripening of a traditional taiwanese naturally fermented ham. | isolation and identification of the autochthonous starter from a naturally fermented meat allows control of the fermentation process and promises microbiological safety for this specialty. thus the purpose of this study was to identify the lactic acid bacteria and coagulase-negative cocci present in a traditional taiwanese naturally fermented ham (tnfh) and to study the microbial dynamics at different ripening stages; the approach was a combination of conventional microbiological cultivation, po ... | 2010 | 20417394 |
| isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in taiwan. | yan-jiang (fermented ginger) is a popular traditional fermented food in taiwan. the lactic acid bacteria (lab) microflora in yan-jiang has not been studied in detail. in this study, lab from yan-jiang were isolated, characterised and identified. | 2011 | 21445893 |
| Characterization of tetracycline resistance lactobacilli isolated from swine intestines at western area of Taiwan. | To investigate the frequency of tetracycline resistance (Tet-R) lactobacilli in pig intestines, a total of 256 pig colons were analyzed and found to contain typical colonies of Tet-R lactic acid bacteria in every sample, ranging from 3.2 × 10(3) to 6.6 × 10(5) CFU/cm(2). From these samples, a total of 159 isolates of Tet-R lactobacilli were obtained and identified as belonging to 11 species, including Lactobacillus reuteri, Lactobacillus amylovorus, Lactobacillus salivarius, Lactobacillus planta ... | 2011 | 21906691 |
| isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. | lactobacillus pobuzihii is a novel species which has been previously found in pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. however, the lactic acid bacteria (lab) microflora in pobuzihi has not been studied in detail. in this study, lab from pobuzihi were isolated, identified, and characterized. a total of 196 lab were isolated; 79 cultures were isolated from the sample collected from a manufacturing factory, 38 from pobuzihi samples collected from 4 different mark ... | 2013 | 23011950 |
| isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in taiwan. | jiang-gua (fermented cucumbers) is a popular traditional fermented food in taiwan. the microflora of lactic acid bacteria (lab) in jiang-gua have not been investigated in detail. in this study, lab from jiang-gua were isolated, characterised and identified. | 2012 | 22271629 |