Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 338-344

  Franco, Wendy ^a   Pérez Díaz, Ilenys M ^a,b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Butyric acid; Clostridium bifermentans; Enterobacter spp.; Lactobacillus buchneri; Oxidative yeasts; Pediococcus ethanolidurans; Propionic acid; Redox potential; Spoilage lactic acid bacteria

Indexed keywords

ACETIC ACID; LACTIC ACID;

ARTICLE; BACTERIUM; CUCUMBER; FERMENTATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PH; YEAST;

ACETIC ACID; BACTERIA; CUCUMIS SATIVUS; FERMENTATION; FRUIT; HYDROGEN-ION CONCENTRATION; LACTIC ACID; OXIDATION-REDUCTION; YEASTS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BIFERMENTANS; CUCUMIS SATIVUS; ENTEROBACTER; ENTEROBACTER CLOACAE; ISSATCHENKIA OCCIDENTALIS; LACTOBACILLUS BUCHNERI; PEDIOCOCCUS; PICHIA; PICHIA MANSHURICA;

EID: 84866303621     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.07.013     Document Type: Article

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