Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage
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چکیده
منابع مشابه
Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles
ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus and S. thermophilus to improve the cucumber fermentation process with high quality has been studied. Cucumbers in brine containing 4 to 6% NaCl and 0.2 to 0.4% Inulin (w/v) were inoculated with...
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Lactobacillus sakei C2, which could produce a bacteriocin with a broad inhibitory spectrum, have been proven to have certain probiotic potential. The practical application of L. sakei C2 as starter culture in the production of fermented sausage was investigated. During the sausage fermentation, L. sakei C2 established its prominent position in the microbial ecosystem, and, over 62.5% and 87.5% ...
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Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage. Excess brine generated is a waste product with high levels of organic material (BOD) and nonbiodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced-salt cab...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.45020