A NEW CLEANER PRODUCTION TECHNIQUE OF PICKLE MUSTARD TUBER AT LOW SALINITY BY LACTIC ACID BACTERIA

Author:

WENG P.F.,WU Z.F.,SHEN X.Q.,LIU P.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference18 articles.

1. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan;CHEN;J. Appl. Microbiol.,2006

2. Screening from pickled vegetables the potential probiotic strains of lactic acid bacteria able to inhibit the Salmonella invasion in mice;CHIU;J. Appl. Microbiol.,2006

3. Fermentation characteristics and aerobic stability of grass silage inoculated with Lactobacillus buchneri, with without homofermentative lactic acid bacteria. Grass and Forage;DRIEHUIS;Science,2001

4. Class IIa bacteriocins from lactic bacteria: Antibacterial activity and food preservation;ENNAHAR;J. Biosci. Bioeng.,1999

5. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures;GARDNER;Int. J. Food Microbiol.,2001

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