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A bacterial strain with antibacterial and antioxidant activities from Tasae, a Burmese indigenous alcohol starter
- Aung, W., Tanaka, Y., Zheng, Z., Watanabe, Y., Hashinaga, F.
- Food science and technology research 2004 v.10 no.3 pp. 346-349
- winemaking, rice, alcoholic fermentation, traditional foods, wines, multiple strain starters, isolation, biosynthesis, antioxidants, antioxidant activity, antibacterial properties, secondary metabolites, screening, ribosomal DNA, sequence analysis, molecular systematics, free radicals, lipid peroxidation, Gram-negative bacteria, Gram-positive bacteria, Myanmar