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Food Biotechnology Volume 14, 2000 - Issue 1-2
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Original Articles

Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft‐variety Chhurpi, a traditional cheese typical of the Sikkim Himalayas

J. P. Tamang Microbiology Research Laboratory, Department of Botany, Sikkim Government College, Gangtok, Sikkim, 737 102, India
,
S. Dewan Microbiology Research Laboratory, Department of Botany, Sikkim Government College, Gangtok, Sikkim, 737 102, India
,
S. Thapa Microbiology Research Laboratory, Department of Botany, Sikkim Government College, Gangtok, Sikkim, 737 102, India
,
N. A. Olasupo Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition, Haid‐und‐Neu‐Str. 9, Karlsruhe, D‐76131, Germany; Department of Botany & Microbiology, Lagos State University, Ojo, P.M.B. 1087, Apapa, Lagos, Nigeria
,
U. Schillinger Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition, Haid‐und‐Neu‐Str. 9, Karlsruhe, D‐76131, Germany
,
A. Wijaya Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition, Haid‐und‐Neu‐Str. 9, Karlsruhe, D‐76131, Germany
&
W. H. Holzapfel Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition, Haid‐und‐Neu‐Str. 9, Karlsruhe, D‐76131, Germany; E-mail: [email protected]‐karlsruhe.de)
 show all
Pages 99-112 | Published online: 09 Dec 2009

References

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  • Corresponding author (E‐mail: [email protected]‐karlsruhe.de)

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