Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

International Journal of Food Microbiology

Volumn 127, Issue 3, 2008, Pages 220-228

  Di Cagno, Raffaella ^a   Surico, Rosalinda F ^a   Siragusa, Sonya ^a   De Angelis, Maria ^a   Paradiso, Annalisa ^a   Minervini, Fabio ^a   De Gara, Laura ^a,b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Centro Interdipartimentale di Ricerche Biomediche CIR   (Italy)

Author keywords

Fermented vegetable; Lactic acid bacteria; Starter cultures

Indexed keywords

ASCORBIC ACID; LACTIC ACID;

ACIDIFICATION; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; CARROT; CELL COUNT; CONTROLLED STUDY; ENTEROBACTERIACEAE; ENTEROCOCCUS FAECALIS; FERMENTED PRODUCT; GENE SEQUENCE; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PH; PHASEOLUS VULGARIS; RANDOM AMPLIFIED POLYMORPHIC DNA; SENSORY ANALYSIS; VEGETABLE;

ASCORBIC ACID; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; DAUCUS CAROTA; FABACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; PLANT OILS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; TIME FACTORS;

CUCURBITA; DAUCUS CAROTA; ENTEROBACTERIACEAE; ENTEROCOCCUS FAECALIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS PENTOSACEUS; PHASEOLUS VULGARIS; WEISSELLA;

EID: 52949138730     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.010     Document Type: Article

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