Fermentation of beet juice by bacteria of genus Lactobacillus sp

European Food Research and Technology

Volumn 218, Issue 2, 2004, Pages 178-183

  Klewicka, Elzbieta ^a   Motyl, Ilona ^a   Libudzisz, Zdzisława ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Antagonistic activity; Beet; Fermentation; Lactobacillus

Indexed keywords

ACIDITY; BACTERIA; FERMENTATION; FOOD PRESERVATION; METABOLISM; MICROORGANISMS; PH EFFECTS; SYNTHESIS (CHEMICAL);

ANTAGONISTIC ACTIVITY; BEET; LACTIC ACID BACTERIA; LACTOBACILLUS;

FRUIT JUICES;

ACIDITY; BACTERIA; FERMENTATION; LACTIC ACID; MICROORGANISMS; PH; STERILIZATION;

ALTERNARIA; ALTERNARIA ALTERNATA; ASPERGILLUS NIGER; BACILLUS (BACTERIUM); BACILLUS MYCOIDES; BACILLUS SUBTILIS; BETA VULGARIS SUBSP. VULGARIS; ENTEROBACTER AEROGENES; ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOBACILLUS PLANTARUM; MUCOR; MUCOR HIEMALIS; PSEUDOMONAS AERUGINOSA; PSEUDOMONAS FLUORESCENS;

EID: 21244506279     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0830-0     Document Type: Article

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