Preparation and evaluation of sauces from lactic acid fermented vegetables
نویسندگان
چکیده
منابع مشابه
Preparation of lactic acid bacteria fermented wheat-yoghurt mixtures.
BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...
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This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method. Four LAB namely MF6, MF10, MF13, and MF15 ide...
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Lactic acid bacteria (LAB) play a key role in the food fermentation process since they contribute to the texture, flavor, quality and conservation of the fermented products. Several LAB strains have been shown to produce exopolysaccharides (EPS), with potential applications in food industry, since they can act as natural thickeners that improve the texture of the final product, decrease syneres...
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In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...
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In this study, different strains were isolated from the fermented milk in Vellore and were subjected to preliminary screening and 45 isolates were obtained and it was characterized and examined for the presence of probiotic properties like cholesterol assimilation, exopolysaccride production and antibiotic resistance. The cholesterol assimilation ranged from 28-83%, which is significantly highe...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0037-x