Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

Food Microbiology

Volumn 35, Issue 2, 2013, Pages 129-135

  Johanningsmeier, Suzanne D ^a   McFeeters, Roger F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cucumbers; Fermented vegetables; Lactate utilization; Lactobacillus buchneri; Reduced salt; Spoilage

Indexed keywords

ACETIC ACID; LACTIC ACID; PROPIONIC ACID; PROPIONIC ACID DERIVATIVE; SODIUM CHLORIDE;

ARTICLE; CUCUMBER; FERMENTATION; FOOD PRESERVATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY;

ACETIC ACID; CUCUMIS SATIVUS; FERMENTATION; FOOD PRESERVATION; LACTIC ACID; LACTOBACILLUS; PROPIONATES; SODIUM CHLORIDE;

CUCUMIS SATIVUS; LACTOBACILLUS; LACTOBACILLUS BUCHNERI;

EID: 84877611903     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.03.004     Document Type: Article

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