CONTROLLED FERMENTATION OF VEGETABLES USING MIXED INOCULUM OF LACTIC CULTURES

Authors
DESAI P SHETH T
Citation
P. Desai et T. Sheth, CONTROLLED FERMENTATION OF VEGETABLES USING MIXED INOCULUM OF LACTIC CULTURES, Journal of Food Science and Technology, 34(2), 1997, pp. 155-158
Citations number
17
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
34
Issue
2
Year of publication
1997
Pages
155 - 158
Database
ISI
SICI code
0022-1155(1997)34:2<155:CFOVUM>2.0.ZU;2-2
Abstract
Six isolates of Lactic Acid Bacteria (LAB) were selected on the basis of their home- and hetero-fermentative character, salt tolerance and r ate of add production. The controlled fermentation of brined beet, car rot, cabbage, cucumber, cauliflower, ginger, green chilli, onion, radi sh and turnip was carried out using the combination of the 6 isolates. The fermented brined vegetables attained the desired acidity within 4 days at 28-30 degrees C and could be presented at 28-30 degrees C by adding 0.1% sorbic acid to the brine.