Add to ORKGLactic acid bacteria from traditional Thai fermented sausages were characte-rized. The fermented sausages were mainly produced from minced pork/beef or pork/beef liver. Sixty five strains were isolated from 12 samples collected from the central and northeastern parts of Thailand. The strains were identified by conven-tional morphological, cultural, physiological and biochemical tests as well as by 16S rDNA sequence analysis. The isolates were identified as Weissella cibaria/kimchi
This study was carried out to investigate the isolation and characterization of lactic acid bacteria...
Studies were carried out on the microbiological changes which occurred during the ripening of an Ita...
The objectives of this study were to isolate LAB from various sources, dietary supplement, Thai trad...
Lactic acid bacteria from traditional Thai fermented sausages were characterized. The fermented saus...
Lactic acid bacteria from traditional Thai fermented sausages were characterized. The fermented saus...
This study was conducted to investigate the distribution and genetic diversity of the native lactic ...
Bosnian sudžuk is a dry fermented sausage produced in a rural household near the town of Visoko i...
Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives...
The objective of this study was to investigate the potential of the application of lactic acid bacte...
AbstractLevačka sausage is traditionally fermented dry sausage which is produced in central Serbia. ...
ABSTRACT Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimch...
Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were investi...
AbstractThe microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kul...
Abstract Total 480 lactic acid-producing bacteria were isolated from five kinds of kimchi, and their...
Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in c...
This study was carried out to investigate the isolation and characterization of lactic acid bacteria...
Studies were carried out on the microbiological changes which occurred during the ripening of an Ita...
The objectives of this study were to isolate LAB from various sources, dietary supplement, Thai trad...
Lactic acid bacteria from traditional Thai fermented sausages were characterized. The fermented saus...
Lactic acid bacteria from traditional Thai fermented sausages were characterized. The fermented saus...
This study was conducted to investigate the distribution and genetic diversity of the native lactic ...
Bosnian sudžuk is a dry fermented sausage produced in a rural household near the town of Visoko i...
Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives...
The objective of this study was to investigate the potential of the application of lactic acid bacte...
AbstractLevačka sausage is traditionally fermented dry sausage which is produced in central Serbia. ...
ABSTRACT Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimch...
Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were investi...
AbstractThe microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kul...
Abstract Total 480 lactic acid-producing bacteria were isolated from five kinds of kimchi, and their...
Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in c...
This study was carried out to investigate the isolation and characterization of lactic acid bacteria...
Studies were carried out on the microbiological changes which occurred during the ripening of an Ita...
The objectives of this study were to isolate LAB from various sources, dietary supplement, Thai trad...