Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods
<p>Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad San Francisco de Quito USFQ
2014-06-01
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| Series: | ACI Avances en Ciencias e Ingenierías |
| Subjects: | |
| Online Access: | http://revistas.usfq.edu.ec/index.php/avances/article/view/155 |