Case：Identification of LAB
Japanese Journal of Dairy and Food Science. 40 (1991)
Previously, we isolated 189 lactic acid bacteria from 16 traditional fermented foods in Southeast Asia. In this study, we identified the isolated lactic acid bacteria and measured the levels of pH and salt content in the fermented foods and the counts of the lactic acid bacteria in order to review the distribution of the lactic acid bacteria.
We measured the levels of pH and salt content in the fermented foods and the counts of the lactic acid bacteria, and identified the isolated lactic acid bacteria.
drinks and side-dish foods, which were made from plant-based ingredients and
included low salt contents, displayed a low level of pH. On the other hand,
seasoning foods demonstrated slightly high pH level. We observed that the samples with animal-based ingredients contained
larger numbers of lactic acid bacteria than the samples with plant-based
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