Production of Probiotic (Turshi) Pickled Vegetables-Reference-Cited by-同舟云学术

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Production of Probiotic (Turshi) Pickled Vegetables

Published:2019-12-30 Issue:4 Volume:13 Page:2287-2293
ISSN:0973-7510
Container-title:Journal of Pure and Applied Microbiology
language:
Short-container-title:J Pure Appl Microbiol

Author:

Al-Shawi Sarmad Ghazi,Swadi Wael Ali,Hussein Alaa Abdul

Publisher

Journal of Pure and Applied Microbiology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Reference43 articles.

1. 1. Acosta, O.G., Vermeylen, F.M., Noel, C. and Padilla-Zakour, O.I. Modelling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots. Food Control, 2015; 51: 390-396. https://doi.org/10.1016/j.foodcont.2014.12.005

2. 2. Aktan, N., Y cel, U. and Kalkan, H. Tursu Teknolojisi (Pickled Technology), Ege University Press, ׀zmir, Turkey, 1998.

3. 3. Bamforth, C.W. Introduction. Food, Fermentation and Microorganisms, Blackwell Publishing, UK, 2005; 14-16. https://doi.org/10.1002/9780470995273

4. 4. Beganovic J., Pavunc A.L., Gjuracic K., Spoljarec M., Suskovic J. and Kos B. Improve sauerkraut production with probiotic strain Lactobacillus plantarum LA and Leuconostoc mesenteroides LMG 7954. J. Food Sci., 2011; 76(2): 124-129. https://doi.org/10.1111/j.1750-3841.2010.02030.x

5. 5. Bengmark, S. Bioecological control of inflammatory bowel disease. Clin. Nutr., 2007; 26: 169-181. https://doi.org/10.1016/j.clnu.2006.10.001

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