UTILIZATION OF NITRATES - A DECISIVE CRITERION IN THE SELECTION OF LACTOBACILLI FOR BIOCONSERVATION OF VEGETABLES

被引：6

作者：

HYBENOVA, E

DRDAK, M

GUOTH, R

GRACAK, J

机构：

[1] Department of Chemistry and Technology of Foods, Bratislava, 812 37

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1995年 / 200卷 / 03期

关键词：

D O I：

10.1007/BF01190497

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work presents results of the observations of cabbage and carrot juice fermentation after inoculation with pure cultures of lactic acid bacteria. From the point of view of nitrates, utilisation, the most suitable microorganisms found from those studied were Lactobacillus plantarum 92H, Lb. plantarum 90H and Lb. delbrueckii 37H. At the same time, other observed parameters were assessed as well for their suitability for vegetable bioconservation.

引用

页码：213 / 216

页数：4

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