Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants

International Journal of Food Microbiology

Volumn 59, Issue 1-2, 2000, Pages 9-17

  Sánchez, Isabel ^a   Palop, Llanos ^a   Ballesteros, Cristina ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

'Almagro' eggplants; Lactic acid bacteria; Lactobacillus; Pickled vegetable

Indexed keywords

LACTIC ACID; SUGAR;

ARTICLE; BACTERIAL COUNT; BACTERIAL METABOLISM; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; FERMENTATION; FOOD CONTAMINATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; NONHUMAN; REACTION ANALYSIS; SPECIES DIFFERENCE; STRAIN DIFFERENCE; VEGETABLE;

CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; SOLANACEAE; SPAIN;

BACTERIA (MICROORGANISMS); COCCOIDEA; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; POSIBACTERIA;

EID: 0343081593     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00256-7     Document Type: Article

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