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Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.
Chaikaew, Siriporn; Baipong, Sasitorn; Sone, Teruo; Kanpiengjai, Apinun; Chui-Chai, Naradorn; Asano, Kozo; Khanongnuch, Chartchai.
Afiliación
  • Chaikaew S; Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
  • Baipong S; Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
  • Sone T; Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan.
  • Kanpiengjai A; Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
  • Chui-Chai N; Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
  • Asano K; Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
  • Khanongnuch C; Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan.
J Microbiol ; 55(9): 720-729, 2017 Sep.
Article en En | MEDLINE | ID: mdl-28865074
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Taninos / Té / Variación Genética / Lactobacillales / Alimentos Fermentados País/Región como asunto: Asia Idioma: En Revista: J Microbiol Año: 2017 Tipo del documento: Article País de afiliación: Tailandia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Taninos / Té / Variación Genética / Lactobacillales / Alimentos Fermentados País/Región como asunto: Asia Idioma: En Revista: J Microbiol Año: 2017 Tipo del documento: Article País de afiliación: Tailandia