Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.

International journal of food microbiology - 15 Jan 2008

Tamang Buddhiman, Tamang Jyoti P, Schillinger Ulrich, Franz Charles M A P, Gores Michael, Holzapfel Wilhelm H

Abstract excerpt

Mesu, soidon, soibum and soijim are ethnic fermented bamboo tender shoot products prepared by the people in North East India. Microbiological analysis of mesu, soidon, soibum and soijim showed the population dominated by lactic acid bacteria (LAB) ranging up to 10(8) cfu g(-1). The phenotypic characterisation of predominant LAB isolated from the fermented bamboo shoot products was based on general morphology,...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Colony Count, Microbial
Share to Enterococcus

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Fermentation

Share to Food Microbiology

Share to Lactobacillus

Share to Leuconostoc

Share to Poaceae

Share to Random Amplified Polymorphic DNA Technique

Source

Identifiers

PMID: 18036695
DOI: 10.1016/j.ijfoodmicro.2007.10.009

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.PMID 18036695Read ↗

Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.Semantic proximity Read ↗

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.Semantic proximity Read ↗

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.Semantic proximity Read ↗

Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.Semantic proximity Read ↗

Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.Semantic proximity Read ↗

Isolation, Identification and Characterization of Some Probiotic Properties of Lactic Acid Bacteria Strains Isolated from Rose Blossom of <em>Rosa damascena </em>Mill.Semantic proximity Read ↗

New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods.Semantic proximity Read ↗

The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.Semantic proximity Read ↗

Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.Semantic proximity Read ↗

Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).Semantic proximity Read ↗

Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber.Semantic proximity Read ↗

Identification of Predominant Lactic Acid Bacteria Associated With Kunun-zaki and Kindirmo a Traditional Fermented Food of NigeriaSemantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.