| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289029 | Food Microbiology | 2011 | 8 Pages |
Abstract
⺠The diversity of LAB in the 3 ethnic meat products of Western Himalayas was analysed. ⺠The LAB isolates were investigated by culture- and molecular-biology-based methods. ⺠LAB were the predominant microbial component involved in the fermentation. ⺠53 LAB isolates were identified as belonging to 4 genera and 8 species.
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Authors
Kaihei Oki, Arun Kumar Rai, Sumie Sato, Koichi Watanabe, Jyoti Prakash Tamang,