Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage-Reference-Cited by-同舟云学术

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage

Published:2012-04 Issue:1 Volume:46 Page:36-41
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Tanguler Hasan,Erten Huseyin

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Aydar, A. (2003). The influence of Lactobacillus plantarum addition on the composition and quality of shalgam. Turkey: Trakya University; MSc Thesis (in Turkish).

4. Lactic acid bacteria associated with wine grapes from several Australian vineyards;Bae;Journal of Applied Microbiology,2006

5. The Lactobacillus genus;Bernerdau;International Journal of Food Microbiology,2008

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