Suitability of the probiotic lactic acid bacteria strains as the starter cultures in unripe cornelian cherry (Cornus mas L.) fermentation

Journal of Food Science and Technology

Volumn 54, Issue 9, 2017, Pages 2936-2946

  Czyżowska, Agata ^a   Kucharska, Alicja Z ^b   Nowak, Agnieszka ^a   Sokół Łętowska, Anna ^b   Motyl, Ilona ^a   Piórecki, Narcyz ^c,d  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^c Bolestraszyce Arboretum and Institute of Physiography   (Poland)

^d UNIVERSITY OF RZESZÓW   (Poland)

Author keywords

Cornus mas L; Iridoids; Lactic acid bacteria; Polyphenols

Indexed keywords

BACTERIA; BIOACTIVITY; FERMENTATION; FRUITS; POLYPHENOLIC COMPOUNDS; STRAIN;

ANTI-OXIDANT ACTIVITIES; BIOLOGICALLY ACTIVE COMPOUNDS; CORNUS MAS L; IRIDOIDS; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; POLYPHENOLS; SPONTANEOUS FERMENTATION;

LACTIC ACID;

EID: 85020548001     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2732-3     Document Type: Article

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