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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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 3 vom: 14. Apr., Seite 187-197
Auteur principal:	Joyce, Olatunji T (Auteur)
Autres auteurs:	Chakraborty, Subir K, Tripathi, Manoj K, Kotwaliwale, Nachiket, Chandra, Punit
Format:	Article en ligne
Langue:	English
Publié:	2018
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Comparative Study Journal Article Lactobacillus paracasei chewiness lactic acid bacteria phenolics scanning electron microscopy Antioxidants Industrial Waste Phenols plus... Pigments, Biological Sodium Chloride, Dietary