Use of starter culture of Lactobacillus plantarum BP04 in the preservation of dining-hall food waste

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 10, 2008, Pages 2249-2256

  Ye, Zhi Long ^a   Zheng, Yan ^a   Li, Ya Hong ^a   Cai, Wei Min ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Food waste; Lactic acid; Lactobacillus plantarum; Leuconostoc; Preservation; Starter culture

Indexed keywords

ACIDS; CANNING; CONCENTRATION (PROCESS); FOOD ADDITIVES; FOOD STORAGE; LACTIC ACID; ORGANIC ACIDS; ORGANIC COMPOUNDS; STARTERS; WASTE TREATMENT;

ENTEROBACTERIA; FOOD WASTE; FOOD WASTES; GROWTH PERIOD; HPLC ANALYSIS; LACTIC ACIDS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MICROBIAL ACTIVITIES; PH DROP; PRESERVATION; STARTER CULTURE; STARTER CULTURES; VARIATIONS OF;

FOOD PRESERVATION;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC LACTIS;

EID: 50249164776     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9737-z     Document Type: Article

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