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
相关论文
共 50 条
[41]   Screening approaches and potential of isolated lactic acid bacteria for improving fermentation of Saccharina latissima [J].
Zioga, Evangelia ;
Holdt, Susan Lovstad ;
Grondahl, Fredrik ;
Bang-Berthelsen, Claus Heiner .
BMC BIOTECHNOLOGY, 2025, 25 (01)
[42]   Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu [J].
Huang, Xiaoning ;
Fan, Yi ;
Meng, Jiao ;
Sun, Shanfeng ;
Wang, Xiaoyong ;
Chen, Jingyu ;
Han, Bei-Zhong .
FOOD BIOSCIENCE, 2021, 40
[43]   Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China [J].
Li, Siyi ;
Guo, Linjie ;
Gu, Jinhong ;
Mu, Guangqing ;
Tuo, Yanfeng .
FOOD SCIENCE & NUTRITION, 2023, 11 (08) :4502-4515
[44]   Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles [J].
Reina, LD ;
Breidt, F ;
Fleming, HP ;
Kathariou, S .
JOURNAL OF FOOD SCIENCE, 2005, 70 (01) :M7-M11
[45]   Antimicrobial action of chitosan against lactic acid bacteria separated from pickles [J].
Hashimoto, T .
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1998, 45 (06) :368-374
[46]   Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera [J].
Lv, Xiaohui ;
Jin, Haobo ;
Fu, Xing ;
Lv, Jiran ;
Chen, Rong ;
Shi, Manqi ;
Lv, Yunzheng ;
Jin, Yongguo .
FOOD BIOSCIENCE, 2024, 61
[47]   Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh [J].
Banik, Avijit ;
Anjum, Hasnain ;
Habib, Humayra ;
Abony, Maruf ;
Begum, Anowara ;
Ahmed, Zakaria .
HELIYON, 2023, 9 (06)
[48]   Screening of High-yield Exopolysaccharide Lactic Acid Bacteria in Fermented Pickles in Changbai Mountain and Antioxidant Properties of Polysaccharides [J].
Yu J. ;
Zhang L. ;
Hu S. ;
Qin M. ;
Ma L. ;
Li D. ;
Duan C. .
Science and Technology of Food Industry, 2024, 45 (02) :110-117
[49]   Growth Characteristics of Lactic Acid Bacteria in Enzymatic Hydrolyzate of Oyster and Optimization of Fermentation Conditions [J].
Zeng S. ;
Lou X. ;
Zhang C. ;
Feng X. ;
Zhao X. ;
Shi W. .
Journal of Chinese Institute of Food Science and Technology, 2017, 17 (08) :109-118
[50]   STUDIES ON THE JAPANESE PICKLES SUNKI .6. THE SUNKI-PICKLES PICKLED WITH LACTIC-ACID [J].
ITABASHI, M ;
TAKAMURA, N .
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (03) :208-211
12345