| diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of taiwan. | fu-tsai and suan-tsai are spontaneously fermented mustard products traditionally prepared by the hakka tribe of taiwan. we chose 5 different processing stages of these products for analysis of the microbial community of lactic acid bacteria (lab) by 16s rrna gene sequencing. from 500 lab isolates we identified 119 representative strains belonging to 5 genera and 18 species, including enterococcus (1 species), lactobacillus (11 species), leuconostoc (3 species), pediococcus (1 species), and weiss ... | 2009 | 19700215 |