Pure Culture Fermentation of Brined Cucumbers1
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چکیده
منابع مشابه
Pure culture fermentation of green olives.
The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides ...
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Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl(2) as the only salt, to determine the course of fermentation...
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Electro-fermentation is a new technique that could be used to influence the global metabolism in mixed-culture fermentation. In this study, a mixed-culture cathodic electro-fermentation of glycerol was investigated. Both microbial community structure and metabolic patterns were altered when compared to standard fermentation. This microbial population shift was more significant when the working ...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1964
ISSN: 0003-6919
DOI: 10.1128/aem.12.6.523-535.1964