Storage-life and palatability extension of Betula platyphylla sap using lactic acid bacteria fermentation

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 6, 2009, Pages 787-794

  Kim, Jong Ho ^a   Lee, Woon Jong ^a   Cho, Youn Won ^a   Kim, Kwang Yup ^a  

^a Chungbuk National University   (South Korea)

Author keywords

Betula platyphylla sap; Fermentation; Lactic acid bacteria; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); BETULA PLATYPHYLLA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC LACTIS; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS DEXTRINICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77952147393     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.6.787     Document Type: Article

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