Lactic acid bacteria in fermented foods in Thailand.

@article{Tanasupawat1995LacticAB,
  title={Lactic acid bacteria in fermented foods in Thailand.},
  author={Somboon Tanasupawat and K. Komagata},
  journal={World journal of microbiology & biotechnology},
  year={1995},
  volume={11 3},
  pages={253-6}
}
Traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of Thailand. Lactic acid bacteria are responsible for the souring and ripening of these foods. Homofermentative strains of Lactobacillus pentosus, L. plantarum and Pediococcus pentosaceus are dominant in foods with low salt concentrations whereas P. halophilus strains are present in foods containing high salt. Strains of Lactobacillus sake, other Lactobacillus spp., P… CONTINUE READING
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