Japanese Journal of Lactic Acid Bacteria

Online ISSN : 2186-5833
Print ISSN : 1343-327X
ISSN-L : 1343-327X

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Volume 23, Issue 2

Displaying 1-2 of 2 articles from this issue

Review

Diversity of lactic acid bacteria in fermented foods in Thailand.

Mika Miyashita, Yasuyoshi Nakagawa, Ken-ichiro Suzuki

2012 Volume 23 Issue 2 Pages 77-85
Published: July 01, 2012
Released on J-STAGE: January 06, 2015

DOIhttps://doi.org/10.4109/jslab.23.77

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Various fermented foods are present in the Thailand where is kept at high temperature and humidity throughout the year, and these fermented foods give unique flavor and taste to Thai cuisine. Lactic acid bacteria are known to exist in these fermented foods, and it is conceivable that they produce unique flavor and play the role for bio-preservation in a climate of high temperature and high humidity. This paper reviews the diversity of lactic acid bacteria found in various Thai fermented foods.

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Erratum

Erratum: Adhesion of microbes to the intestinal surface: lessons from the paradigm probiotic Lactobacillus rhamnosus GG [Japanese Journal of Lactic Acid Bacteria Vol. 23, No.1, 7-13]

Justus Reunanen, Ingemar von Ossowski, Willem M. de Vos, Airi Palva

2012 Volume 23 Issue 2 Pages 86
Published: July 01, 2012
Released on J-STAGE: January 06, 2015

DOIhttps://doi.org/10.4109/jslab.23.86

JOURNAL FREE ACCESS

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