Fermentation of Jerusalem artichoke with or without lactic acid bacteria starter cultures

Food Science and Technology Research

Volumn 12, Issue 3, 2006, Pages 231-234

  Yokoi, Ken Ji ^a   Kawasaki, Ken Ichi ^a,d   Nishitani, Go ^c   Taketo, Akira ^b   Kodaira, Ken Ichi ^c  

^a Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

^b FUKUI UNIVERSITY OF TECHNOLOGY   (Japan)

^c UNIVERSITY OF TOYAMA   (Japan)

^d KINKI UNIVERSITY   (Japan)

Author keywords

16S rDNA sequence; ARDRA; Jerusalem artichoke; Lactic acid bacteria; Lactobacillus casei; Leuconostoc mesenteroides

Indexed keywords

BACTERIA (MICROORGANISMS); HELIANTHUS TUBEROSUS; LACTOBACILLUS CASEI; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES;

EID: 33846197861     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.12.231     Document Type: Article

References (8)

1. Etchells, J.L., Costilow, R.N., Anderson, T.E. and Bell, T.A. (1964). Pure culture fermentation of brined cucumbers. Applied Microbiol. 12, 523-535.
2. Fernandez, A., Huang, S., Seston, S., Xing, J., Hickey, R., Criddle, C. and Tiedje, J. (1999). How stable is stable? Function versus community composition. Appl. Environ, Microbiol., 65, 3697-3704.
3. Gardner, N.J., Savard, T., Obermeier, P., Caldwell, G. and Champagne, C.P. (2001). Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int. J. Food Microbiol., 64, 261-275.
4. Holzapfel, W. (1997). Use of starter cultures in fermentation on a household scale. Food control, 8, 241-258.
5. Roberfroid, M.B. and Delzenne, N.M. (1998). Dietary fructans. Annu, Rev. Nutr., 18, 117-143.
6. Sakamoto, A. (2002). Outgenous ground and cooking of Jerusalem Artichoke in Saga prefecture. Nippon Chori Kagaku Kaishi, 36, 292-298 (in Japanese).
7. Van Loo, J., Coussement, P., De Leenheer, L., Hoebregs, H. and Smits, G. (1995). On the presence of inulin and oligofructose as natural ingredients in the western diet. Crit. Rev. Food Sci. Nutr., 35, 525-552.
8. Vaughn, R.H. (1985). The microbiology of vegetable fermentations. In Microbiology of fermented foods, Vol. 2, ed. by Wood, B.J.B., Elsevier, London, pp. 49-109.