Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae
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چکیده
منابع مشابه
Bacteriophage ecology in commercial sauerkraut fermentations.
Knowledge of bacteriophage ecology in vegetable fermentations is essential for developing phage control strategies for consistent and high quality of fermented vegetable products. The ecology of phages infecting lactic acid bacteria (LAB) in commercial sauerkraut fermentations was investigated. Brine samples were taken from four commercial sauerkraut fermentation tanks over a 60- or 100-day per...
متن کاملOnion thrips (Thysanoptera: Thripidae) damage and contamination in sauerkraut.
J. Econ. Entomo!. 75: 492-494·(1982) Studies conducted to determine Thrips tabaci Lindeman damage and contamination in sauerkraut revealed that both occur at detectable levelsin processedcabbage, althoughsuch levelsare much lower than predicted from examination of fresh cabbage. Addition of the chemical preservativessodium benzoate (0.1%) and potassiummetabisulfite (0.05%) had no effect on plan...
متن کاملPurification and Partial Characterization of a Novel Bacteriocin Synthesized by Lactobacillus paracasei HD1-7 Isolated from Chinese Sauerkraut Juice
Bacteriocins have antimicrobial activities against food-spoiling bacteria and food-borne pathogens. Paracin 1.7, a bacteriocin synthesized by Lactobacillus paracasei HD1-7 isolated from Chinese sauerkraut juice, was studied. Following partial purification with ammonium sulfate precipitation, CM Sepharose Fast Flow, and Sephadex G-10 chromatography, the molecular weight of Paracin 1.7 was about ...
متن کاملIsolation and characterization of bacteriophages from fermenting sauerkraut.
This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphovirid...
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...
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ژورنال
عنوان ژورنال: Agricultural and Food Science
سال: 2008
ISSN: 1795-1895,1459-6067
DOI: 10.2137/145960611797215718