Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan

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

(2011) Chi-huan Chang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand

(2010) Phikunthong Kopermsub et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PURIFICATION AND CHARACTERIZATION OF BACTERIOCIN FROM WEISSELLA PARAMESENTEROIDES DFR-8, AN ISOLATE FROM CUCUMBER (CUCUMIS SATIVUS)

(2010) AJAY PAL et al.   JOURNAL OF FOOD BIOCHEMISTRY

Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

(2009) Shiou-Huei Chao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus pobuzihii sp. nov., isolated from pobuzihi (fermented cummingcordia)

(2009) Y.-S. Chen et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan

(2009) Wei-Tse Lan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish

(2007) Shiro Itoi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products

(2007) A NAJJARI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria

(2007) E TOME et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY