Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation

LWT

Volumn 60, Issue 2, 2015, Pages 788-794

  Palomino, Juan Manuel ^a   Toledo del Árbol, Julia ^a   Benomar, Nabil ^a   Abriouel, Hikmate ^a   Martínez Cañamero, Magdalena ^a   Gálvez, Antonio ^a   Pérez Pulido, Rubén ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Caper berries; Fermentation; Lactobacillus; Starter

Indexed keywords

BACILLI; FOOD PROCESSING; FRUITS; LACTIC ACID; STARTERS;

CAPER BERRIES; HIGH SALT CONCENTRATION; LACTIC ACID FERMENTATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MICROBIAL COMMUNITIES; MICROBIAL COMPOSITION; SPONTANEOUS FERMENTATION;

FERMENTATION;

CAPPARIS SPINOSA; LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 84922287090     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.061     Document Type: Article

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