Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Beganović, Jasna ^a   Pavunc, Andreja Leboš ^a   Gjuračić, Krešimir ^b   Špoljarec, Marina ^c   Šušković, Jagoda ^a   Kos, Blaženka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b INTERNATIONAL CENTRE FOR GENETIC ENGINEERING AND BIOTECHNOLOGY   (Italy)

^c Prehrana Inc   (Croatia)

Author keywords

Controlled fermentation; Lactobacillus plantarum; Leuconostoc mesenteroides; Probiotics; Sauerkraut

Indexed keywords

ANTIINFECTIVE AGENT; BRINE; INORGANIC SALT; LACTIC ACID; PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; BRASSICA; CHEMISTRY; DNA FINGERPRINTING; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH;

ANTI-BACTERIAL AGENTS; BRASSICA; COLONY COUNT, MICROBIAL; DNA FINGERPRINTING; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; PROBIOTICS; SALTS;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES;

EID: 79952074445     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02030.x     Document Type: Article

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