Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam

Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermente...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	Giang Phan Thi Hang, Markéta Husáková, Petr Kaštánek, Petra Patakova
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2024-12-01
Subjects:	isolation of bacteria food fermentation lactic acid bacillus
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0006_diversity-of-cultivable-lactic-acid-bacteria-and-bacilli-in-traditional-fermented-foods-in-vietnam.php