Production of probiotic mixed pickles (turşu) and microbiological properties

African Journal of Biotechnology

Volumn 10, Issue 66, 2011, Pages 14926-14931

  Çetin, Bülent ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Fermented vegetables; L. plantarum; Probiotic; Tur u

Indexed keywords

PROBIOTIC AGENT; VINEGAR;

ACID TOLERANCE; AROMA; ARTICLE; BACTERIAL COUNT; BILE TOLERANCE; CONTROLLED STUDY; ENTEROBACTERIACEAE; FERMENTED PRODUCT; FOOD QUALITY; FOOD STORAGE; FUNGAL DEVELOPMENT; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MICROBIOLOGICAL PARAMETERS; MICROBIOLOGY; MICROCOCCUS; MOULD; NONHUMAN; PH; SHELF LIFE; STAPHYLOCOCCUS AUREUS; STARTER CULTURE; TASTE; TURSU; YEAST;

BETA VULGARIS SUBSP. VULGARIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. RAPA; CUCUMIS SATIVUS; DAUCUS CAROTA; ENTEROBACTERIACEAE; LACTOBACILLUS PLANTARUM; LYCOPERSICON ESCULENTUM; SOLANUM MELONGENA; STAPHYLOCOCCUS AUREUS;

EID: 80055069220     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/AJB11.2621     Document Type: Article

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