Screening for salt tolerant lactic acid bacteria from fermented foods.
碩士 === 朝陽科技大學 === 應用化學系碩士班 === 95 === This research was aimed at screening lactic acid bacteria (LAB) suitable for human consumption as probiotics. Sources of LAB screening were fermentation broth obtained from vegetable pickles productions. Criteria of screening included yield of lactic acid, produ...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25325475433248493826 |