Microbiological Studies on Traditional Fermented Foods in Southeast Asia.
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چکیده
منابع مشابه
Fibrinolytic enzymes in Asian traditional fermented foods
Cardiovascular diseases, such as heart attack and stroke, are the leading causes of death in North America. According to data provided by the World Health Organization in 2000, heart diseases are responsible for 29% of the total mortality rate in the world. Since cardiovascular diseases have a major impact on an individual s quality of life, a tremendous amount of research has been done in the ...
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Among 45 Bacillus subtilis strains isolated from non-salted types of fermented soybeans produced in several Southeast Asian countries, 20 had the insertion sequence IS4Bsu1 in the chromosome. In contrast, none of 49 B. subtilis strains of non-food origin contained IS4Bsu1. Frequent occurrence of this mobile DNA element in the soybean-fermenting B. subtilis would reflect the fact that few strain...
متن کاملAn ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe.
ETHNOPHARMACOLOGICAL RELEVANCE Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented. METHODS Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European c...
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This article has no abstract. DOI: 10.18502/jfqhc.6.2.952
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1991
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.38.651