Production of fermented chestnut purees by lactic acid bacteria

International Journal of Food Microbiology

Volumn 158, Issue 3, 2012, Pages 195-202

  Blaiotta, G ^a   Di Capua, M ^a   Coppola, R ^b   Aponte, M ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Chestnut puree; Fermentation; Lactobacillus casei; Lactobacillus rhamnosus

Indexed keywords

BILE SALT; PROBIOTIC AGENT;

ANTIBIOTIC SENSITIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CHESTNUT; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD STORAGE; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; NONHUMAN; PH;

BACTERIA; FERMENTATION; LACTIC ACID; LACTOBACILLUS CASEI; LACTOSE; NUTS; PROBIOTICS;

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS;

EID: 84865543524     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.012     Document Type: Article

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