Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage

LWT

Volumn 46, Issue 1, 2012, Pages 36-41

  Tanguler, Hasan ^a   Erten, Huseyin ^a,b  

^a CUMHURIYET UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Lactic acid bacteria; Lactic acid fermentation; Lactobacillus; Naturally fermented beverage; Shalgam (salgam); Traditional fermented beverage

Indexed keywords

ALCOHOLIC BEVERAGES; BACILLI; FERMENTATION; LABORATORIES;

FERMENTED BEVERAGES; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; LACTOBACILLUS; SHALGAM (SALGAM);

LACTIC ACID;

BACTERIA (MICROORGANISMS); BRASSICA RAPA SUBSP. RAPA; DAUCUS CAROTA; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES; PEDIOCOCCUS;

EID: 83955161074     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.026     Document Type: Article

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