Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage-Reference-Cited by-同舟云学术

Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage

Published:2021-02-26 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALAN Yusuf¹^ORCID,YILDIZ Neslihan¹

Affiliation:

1. Mus Alparslan University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst45020.pdf

Reference37 articles.

1. Topical aspects of fermented foods;Adams M.;Trends in Food Science & Technology,1990

2. Determination of molecular identification and plasmid content of Lactobacillus pentosus and Lactobacillus paraplantarum strains of pickle from natural.;Alan D.,2015

3. Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles;Alan Y.;Lebensmittel-Wissenschaft + Technologie,2018

4. Culture fermentation of Lactobacillus in traditional pickled gherkins: microbial development, chemical, biogenic amine and metabolite analysis;Alan Y.;Journal of Food Science and Technology,2019

5. Biogenic and volatile amine-related qualities of three popular fish species sold at Kuwait fish markets;Anderson A. K.;Food Chemistry,2008

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Influence of Fermentation Vessels on Yeast Microbiota and Main Parameters of Sauerkraut;Applied Sciences;2023-12-27

2. Menaquinone content and antioxidant properties of fermented cabbage products: Effect of different fermentation techniques and microbial cultures;Journal of Functional Foods;2023-03

3. Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms;Food Science and Technology;2023

4. Effects of variety on quality and taste of spontaneous fermented dried radish;Food Science and Technology;2023

5. Lactic acid bacteria: isolation–characterization approaches and industrial applications;Critical Reviews in Food Science and Nutrition;2022-03-29