Studies on the screening of lactic acid bacteria suitable for hyposalt-pickles and their fermentation conditions

被引：0
作者：
Ishikawa, K
Kato, T
Komiya, T
机构：
[1] Aichi Ind Technol Inst, Ctr Food Res, Nishi Ku, Nagoya, Aichi 4510083, Japan
[2] Mie Univ, Fac Bioresources, Tsu, Mie 5148507, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2003年 / 50卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
We selected lactic acid bacteria from 36 strains which could ferment vegetables. Eight strains of these lactic acid bacteria grew well at 10degreesC in model pickles. They did not generate uncomfortable flavor and prevented browing of radish pickles. Especially, Leuconostoc paramesenteroides DA-1 produced very favorable flavors. Therefore, we examined the fermentation conditions of DA-1 strain in detail.
引用
收藏
页码：361 / 364
页数：4
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