Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
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DOI: 10.3390/fermentation9050461
Abstract: Spontaneously fermented soybean foods with sticky-textured and umami-flavor are popular delicacies of multi-ethnic communities of the Eastern Himalayas. Even though species of Bacillus have been reported earlier as pre-dominant bacteria, we hypothesized that some lactic… read more here.
Keywords: soybean foods; spontaneously fermented; acid bacteria; lactic acid ... See more keywords
Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Microbiology and Biotechnology"
DOI: 10.4014/jmb.2111.11040
Abstract: We evaluated the antibiotic susceptibilities, hemolytic activities, and technological properties of 36 Staphylococcus xylosus strains and 49 S. pseudoxylosus strains predominantly isolated from fermented soybean foods from Korea. Most of the strains were sensitive to… read more here.
Keywords: pseudoxylosus; staphylococcus; soybean foods; fermented soybean ... See more keywords