Microbiological Controlling of Fermented Vegetables.

Fermented Vegetables Historical PersPective

Historical PersPective The wide variety of fermented foods can be classified by the products of the fermentation, such as alcohol (beer, wine); organic acids, including lactic acid and acetic acid (vegetables, dairy); carbon dioxide (bread); and amino acids or peptides from protein (fish fermentations and others) (35, 56, 96, 97). Food fermentation is one of the earliest technologies developed ...

Pustule formation by Lactobacilli on fermented vegetables.

Purification and Characterization of Bacteriocin from Fermented Vegetables

Bacillus sp., Leuconostoc mesenteroides, Vagococcus sp., and Pediococcus sp. were isolated from fermented vegetables. All the four isolates produced bacteriocin and they have showed antibacterial activity against E. coli, B. subtilis and K. pneumoniae. Bacteriocin was stable at various temperature and pH. But it was sensitive to enzymes such as α amylase, lipase and pepsin and also affected by ...

Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

Microbiological and physical-chemical characteristics of fermented milk beverages

This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30oC) and thermal tolerant coliforms (45oC), Salmonella s...