Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient

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Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient

Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg-1 (product B). The strains were divided into eight groups by traditional phenotypic tests....

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Bibliographic Details
Main Authors:	Leisner, Jørgen J., Pot, Bruno, Christensen, Henrik, Rusul, Gulam
Format:	Article
Language:	English
Published:	American Society for Microbiology 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/114455/ http://psasir.upm.edu.my/id/eprint/114455/1/114455.pdf

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