Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 346-355

  Gupta, Shilpi ^a   Abu Ghannam, Nissreen ^a   Scannell, Amalia G M ^b  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Edible brown seaweed; Fermentation; Heat processing; Lactic acid; Mathematical modelling

Indexed keywords

ACETIC ACID PRODUCTIONS; AGITATION RATES; AGITATION SPEED; BROWN SEAWEED; CELL NUMBER; EDIBLE SEAWEED; EXPERIMENTAL DATA; FUNCTIONAL FOODS; HEAT PROCESSING; HIGH-CONTENT; LACTIC ACID BACTERIA; LACTIC ACID PRODUCTION; LACTOBACILLUS PLANTARUM; LAMINARIA DIGITATA; MATHEMATICAL MODELLING; SCREENING PROCESS; SUGAR CONTENT;

ACETIC ACID; BACTERIA; BACTERIOLOGY; BODY FLUIDS; CELL GROWTH; ECOLOGY; FERMENTATION; KINETICS; LABORATORIES; LACTIC ACID; PH; SEAWEED; SUGARS;

GROWTH KINETICS;

BACTERIA (MICROORGANISMS); HIMANTHALIA ELONGATA; LACTOBACILLUS PLANTARUM; LAMINARIA; LAMINARIA DIGITATA; SACCHARINA LATISSIMA;

EID: 80054794338     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.10.001     Document Type: Article

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