Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Johanningsmeier, Suzanne D ^a   Franco, Wendy ^a   Perez Diaz, Ilenys ^a   McFeeters, Roger F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Lactic acid degradation; Lactobacillus buchneri; Reduced salt; Spoilage biochemistry; Vegetable fermentation

Indexed keywords

LACTIC ACID; SODIUM CHLORIDE;

ANAEROBIC BACTERIUM; ARTICLE; CHEMISTRY; CUCUMBER; DRUG EFFECT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLACEAE; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH;

BACTERIA, ANAEROBIC; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CUCUMIS SATIVUS; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLACEAE; SODIUM CHLORIDE;

CUCUMIS SATIVUS; LACTOBACILLUS BUCHNERI;

EID: 84863517851     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02780.x     Document Type: Article

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