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

• Auteurs principaux: YI-SHENG CHEN (Auteur), HUI-CHUNG WU (Auteur), CHI-RONG YU (Auteur), ZIH-YIN CHEN (Auteur), YI-CHEN LU (Auteur), FUJITOSHI YANAGIDA (Auteur)
• Format: Livre
• Publié: Chiriotti Editori, 2016-03-01T00:00:00Z.
• Sujets: article
• Accès en ligne: 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-...