The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …

Zha-chili is a traditional Chinese fermented food with special flavor, which is often used as
an appetizer in condiments and an important energy source. The final quality of zha-chili is …

The structure and diversity of bacterial communities in spontaneously fermented zha-chili
prepared using two different rice varieties (glutinous rice and indica rice) were investigated …

Zha-chili is a traditional Chinese fermented food, made by rice-flour or corn-flour with the
chopped red chili. Over the years, it has played an important role in Hubei cuisine, but its …

Lactobacilli are dominant in zha-chili. This study provides a taxonomic characterization of
five bacterial strains isolated from zha-chili in China. The cells were Gram-positive …

Landfills are considered an anthropogenic source of arsenic (As). The As species mediated
by microbes in landfills vary significantly in toxicity. Based on random matrix theory, 16S …

In this study, three lactic acid bacteria, namely, HBUAS51963T, HBUAS51964 and
HBUAS51965, were isolated from Chinese rice wine starter sampled in Fangxian County …

This study focused on the production of angiotensin‐converting enzyme inhibitory peptides
(ACEIPs) from peanut meal (Arachis hypogaea Linn) fermented by Lactobacillus pentosus …

The zha-chili isolate HBUAS62285T is a facultative anaerobic strain. This bacterium was
gram-positive, but it could not generate catalase, was not motile, did not form spores, had no …

In this study, the bacterial flora structure, sensory quality and culturable lactic acid bacteria
resources of sour porridge in Bayannur area were analyzed. Furthermore, these bacterial …