Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

Journal of Food Science

Volumn 82, Issue 1, 2017, Pages 167-173

  Fan, Sicun ^a   Breidt, Fred ^a   Price, Robert ^a   Pérez Díaz, Ilenys ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

acetic acid; acid resistance; lactic acid; probiotic; refrigerated pickles

Indexed keywords

ACETIC ACID; BRINE; INORGANIC SALT; LACTIC ACID; PROBIOTIC AGENT; SODIUM CHLORIDE;

CUCUMBER; DRUG EFFECTS; FERMENTATION; FOOD CONTROL; FRUIT AND VEGETABLE JUICE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; LACTOBACILLUS CASEI; MICROBIOLOGY; PEDIOCOCCUS; PH; REFRIGERATION; VEGETABLE;

ACETIC ACID; CUCUMIS SATIVUS; FERMENTATION; FOOD MICROBIOLOGY; FRUIT AND VEGETABLE JUICES; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LACTOBACILLUS CASEI; PEDIOCOCCUS; PROBIOTICS; REFRIGERATION; SALTS; SODIUM CHLORIDE; VEGETABLES;

EID: 85008429811     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13579     Document Type: Article

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