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Article

Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan.

Journal of the science of food and agriculture - 15 Aug 2011

Chang Chi-huan, Chen Yi-sheng, Yanagida Fujitoshi

Abstract excerpt

BACKGROUND: 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. RESULTS: A total of 176 LAB were isolated; 160 cultures were isolated from yan-jiang samples and 16 cultures were isolated from raw ginger. These isolates...

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PMID: 21445893
DOI: 10.1002/jsfa.4364

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