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Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.
Jampaphaeng, Krittanon; Ferrocino, Ilario; Giordano, Manuela; Rantsiou, Kalliopi; Maneerat, Suppasil; Cocolin, Luca.
Afiliação
  • Jampaphaeng K; Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkla 90112, Thailand.
  • Ferrocino I; Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy.
  • Giordano M; Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy.
  • Rantsiou K; Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy.
  • Maneerat S; Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkla 90112, Thailand.
  • Cocolin L; Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy. Electronic address: lucasimone.cocolin@unito.it.
Food Microbiol ; 76: 91-102, 2018 Dec.
Article em En | MEDLINE | ID: mdl-30166195
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lactobacillus plantarum / Compostos Orgânicos Voláteis / Fermentação / Microbiota / Fabaceae Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lactobacillus plantarum / Compostos Orgânicos Voláteis / Fermentação / Microbiota / Fabaceae Idioma: En Ano de publicação: 2018 Tipo de documento: Article