Characterization of Plantaricin Genes and Lactic Acid Production by Lactiplantibacillus plantarum strains Isolated from Ishizuchi-Kurocha

Characterization of Plantaricin Genes and Lactic Acid Production by Lactiplantibacillus plantarum strains Isolated from Ishizuchi-Kurocha

Background and Objective: Ishizuchi-kurocha is a post-fermented tea that involved two main kinds of microorganisms, namely fungi and lactic acid bacteria, which are primary and secondary fermentation, respectively. Therefore, this research aimed to confirm the role of Lactiplantibacillus plantarum d...

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Bibliographic Details
Main Authors:	Yolani Syaputri, Jiang Lei, Takema Hasegawa, Syiffa Fauzia, Nining Ratningsih, Tatang Suharman Erawan, Hitoshi Iwahashi
Format:	Article
Language:	English
Published:	Shahid Behehsti University of Medical Sciences 2023-01-01
Series:	Applied Food Biotechnology
Subjects:	▪ishizuchi-kurocha ▪ lactic acid ▪ lactiplantibacillus ▪ plantaricin genes
Online Access:	https://journals.sbmu.ac.ir/afb/article/view/39166

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