Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned us...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 3 vom: 14. Apr., Seite 187-197
1. Verfasser:	Joyce, Olatunji T (VerfasserIn)
Weitere Verfasser:	Chakraborty, Subir K, Tripathi, Manoj K, Kotwaliwale, Nachiket, Chandra, Punit
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Comparative Study Journal Article Lactobacillus paracasei chewiness lactic acid bacteria phenolics scanning electron microscopy Antioxidants Industrial Waste Phenols mehr... Pigments, Biological Sodium Chloride, Dietary