Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis-Reference-Cited by-同舟云学术

Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis

Published:2019-06-11 Issue:8 Volume:56 Page:3930-3939
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Alan Yusuf^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03866-8.pdf

Reference36 articles.

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4. Alan Y, Topalcengiz Z, Dığrak M (2018) Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles. LWT Food Sci Technol 98:322–328

5. Aryal S (2016) Spread plate technique- principle, procedure and uses. Accessed from: http://www.microbiologyinfo.com/spread-plate-techniqueprinciple-procedure-and-uses . Accessed 5 May 2017

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