DYNAMICS OF PRODUCTION OF ORGANIC-ACIDS DURING LACTIC FERMENTATION OFVEGETABLE JUICE

Authors
KAROVICOVA J DRDAK M POLONSKY J RAJNIAKOVA A
Citation
J. Karovicova et al., DYNAMICS OF PRODUCTION OF ORGANIC-ACIDS DURING LACTIC FERMENTATION OFVEGETABLE JUICE, Journal of chromatography, 665(1), 1994, pp. 55-58
Citations number
17
Categorie Soggetti
Chemistry Analytical
Journal title
Journal of chromatography → ACNP
Volume
665
Issue
1
Year of publication
1994
Pages
55 - 58
Database
ISI
SICI code
Abstract
Strains of Lactobacillus were tested on prepared samples of cabbage an d carrot juice mixture. The determination of phosphoric, citric, lacti c, succinic and acetic acid was carried out after 40, 64, 136, 184 and 232 h of fermentation by capillary isotachophoresis. L. plantarum (19 0/86) produced the best sensoric values of fermented vegetable juices.