Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

International Journal of Food Microbiology

Volumn 165, Issue 2, 2013, Pages 121-133

  Wouters, D ^a   Bernaert, N ^b,c   Anno, N ^a   Van Droogenbroeck, B ^b   De Loose, M ^b,c   Van Bockstaele, E ^b,c   De Vuyst, L ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b Ministry of the Flemish Community   (Belgium)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

Antioxidant capacity; Lactic acid bacteria starter cultures; Leek; Organosulfur compounds; Total phenolic content; Vegetable fermentation

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; FRUCTOSE; GLYCEROL; OXYGEN RADICAL; PHENOL;

ACIDIFICATION; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; CARBOHYDRATE INTAKE; FERMENTATION; FERMENTED PRODUCT; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEEK; LEUCONOSTOC MESENTEROIDES; NONHUMAN; NUCLEOTIDE SEQUENCE; STARTER CULTURE;

ALLIUM AMPELOPRASUM; ALLIUM PORRUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES;

EID: 84878917800     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.04.016     Document Type: Article

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