Isolation and characterization of lactic acid bacteria from xi-gua-mian (fermented watermelon), a traditional fermented food in Taiwan

• Main Authors: YI-SHENG CHEN (Author), HUI-CHUNG WU (Author), CHI-RONG YU (Author), ZIH-YIN CHEN (Author), YI-CHEN LU (Author), FUJITOSHI YANAGIDA (Author)
• Format: Book
• Published: Chiriotti Editori, 2016-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Young watermelon fruit was peeled and pickled for fermentation to produce a unique fermented food named xi-gua-mian (fermented watermelon) in Taiwan. In this study, we investigated the LAB microflora in xi-gua-mian. A total of 176 LAB isolates were identified; 118 cultures were isolated from the xi-...