Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers
نویسندگان
چکیده
منابع مشابه
Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers
The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seve...
متن کاملPhytic acid degrading lactic acid bacteria in tef-injera fermentation.
Ethiopian injera, a soft pancake, baked from fermented batter, is preferentially prepared from tef (Eragrostis tef) flour. The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. PA chelates with iron and zinc in the human digestive tract and strongly inhibits their absorption. With the aim to formulate a starter culture that would substantially deg...
متن کاملEffects of Lactic Acid Bacteria Fermentation on the Quality of Little Yellow Croaker
This research was to study the effects of lactic acid bacteria fermentation on the quality of little yellow croaker. The effects of the LAB starter composed of Lactobacillus plantarum and Lactobacillus acidophilus on the quality of little yellow croaker were studied through a 72 h fermentation process in this study. During 72 h fermentation at 30°C, little yellow croaker inoculated with the LAB...
متن کاملThe Effects of Inoculant Lactic Acid Bacteria on the Fermentation and Aerobic Stability of Sunflower Silage
This study was carried out to determine the effects of actic acid bacterial inoculant on the fermentation and aerobic stability of sunflower silages. Sunflower was harvested at the milk stage. Inoculant-1174 (Pioneer®,USA) was used as homofermentative lactic acid bacterial inoculant. Inoculant was applied 6.00 log10 cfu/g silage levels. Silages with no additive served as controls. After treatme...
متن کاملMalolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
The frequency of lactic acid bacteria (LAB) involved in sauerkraut fermentation with (MDC+) or without (MDC–) the ability to decarboxylate malic acid was determined. The MDC+ phenotype was found in > 99% of homofermentative LAB isolated from commercial fermentations. In contrast, heterofermentative LAB isolates from 0.25, 3, 7, and 10 d had only 53%, 54%, 15%, and 11% MDC+ phenotype, respective...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2013
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.5.3397