Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract

• Main Authors: Siriporn Chaikaew, Sasitorn Baipong, Teruo Sone, Apinun Kanpiengjai, Naradorn Chui-chai, Kozo Asano, Chartchai Khanongnuch
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85028615425&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/46941
• Institution: Chiang Mai University

© 2017, The Microbiological Society of Korea and Springer-Verlag GmbH Germany. The microbiota of lactic acid bacteria (LAB) in thirty-five samples of Miang, a traditional fermented tea leaf produc t, collected from twenty-two different regions of eight provinces in upper northern Thailand was reveal...