Pustule formation by Lactobacilli on fermented vegetables.
نویسندگان
چکیده
منابع مشابه
Thermal Processing Determination Time for Fermented and Acidified Indigenes Iranian Vegetables
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
متن کاملThermal processing determination time for fermented and acidified indigenes Iranian vegetables
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
متن کاملThe effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.
BACKGROUND Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, micr...
متن کاملGenetic tools for investigating the biology of commensal lactobacilli.
Lactobacilli belong to the genus Lactobacillus, the largest genus among the lactic acid bacteria (LAB). They are abundant in plant material and food resources, or they may inhabit niches in or on the bodies of humans and animals, as commensals. Lactobacilli of food origin are commercially important in the production of dairy products, fermented meats, vegetables, and sourdough, and many of thei...
متن کاملTimely approaches to identify probiotic species of the genus Lactobacillus
Over the past decades the use of probiotics in food has increased largely due to the manufacturer's interest in placing "healthy" food on the market based on the consumer's ambitions to live healthy. Due to this trend, health benefits of products containing probiotic strains such as lactobacilli are promoted and probiotic strains have been established in many different products with their numbe...
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ورودعنوان ژورنال:
- Applied microbiology
دوره 3 5 شماره
صفحات -
تاریخ انتشار 1955