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Post-fermentation microbiota

Microbiota predominating the kinema fermentation were studied. The functional microorganisms are Bacillus species, B. subtilis, Bacillus licheniformis. Bacillus cereus. Bacillus circulans, Bacillus thuringiensis and Bacillus sphaericus (Sarkar, Hasenack, Nout, 2002). In addition, some bacteria are found frequently that have their origin in post-contamination after cooking. These include Enterococcus faecium and yeasts such as Candida parapsilosis and Geotrichum candidum (Sarkar et al., 1994). [Pg.415]

See other pages where Post-fermentation microbiota is mentioned: [Pg.443]    [Pg.443]    [Pg.53]    [Pg.65]    [Pg.233]    [Pg.258]   
See also in sourсe #XX -- [ Pg.443 , Pg.448 ]

See also in sourсe #XX -- [ Pg.443 , Pg.448 ]



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