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Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. 2. Protein hydrolysis and aroma production of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Iichiroh OHHIRA, Chung-Sung Jung, T Miyamoto, Kazuhide Kataoka

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Key concepts: Lactic acid, Fermentation, Bacteria, Food science, Aroma, Fermentation in food processing, Southeast asia, Chemistry

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Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. 2. Protein hydrolysis and aroma production of lactic acid bacteria from traditional fermented foods in Southeast Asia. — Research Paper | ScholarLens