A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam

An important part of the daily nourishment in Vietnam constitutes of fermented vegetables. Bacteria and especially lactic acid bacteria play a central role in the production of many fermented vegetables. The current study was conducted to investigate the diversity of native lactic acid bacteria (LAB...

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Veröffentlicht in:	International journal of food microbiology 2013-04, Vol.163 (1), p.19-27
Hauptverfasser:	Nguyen, Doan Thi Lam, Van Hoorde, Koenraad, Cnockaert, Margo, De Brandt, Evie, Aerts, Maarten, Binh Thanh, Le, Vandamme, Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	beets Biodiversity Biological and medical sciences Ca muoi denaturing gradient gel electrophoresis desorption Dua muoi eggplants Fermentation Fermented vegetables Food industries Food Microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology genetic variation inventories ionization Lactic acid bacteria Lactobacillaceae - genetics Lactobacillaceae - isolation & purification Lactobacillaceae - physiology Lactobacillus Lactobacillus brevis Lactobacillus fermentum Lactobacillus pantheris Lactobacillus paracasei Lactobacillus pentosus Lactobacillus plantarum MALDI-TOF MS mass spectrometry mustard nucleotide sequences Pediococcus - classification Pediococcus - genetics Pediococcus - isolation & purification Pediococcus acidilactici Pediococcus pentosaceus PheS gene raw materials sequence analysis Vegetables - microbiology Vietnam
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