Publication result detail
The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices
DRDÁK, M., GREIF, G., HYBENOVÁ, E., KAROVIČOVÁ, J.
Original Title
The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices
English Title
The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices
Type
Peer-reviewed article not indexed in WoS or Scopus
Original Abstract
The aim of this work was select Lactobacillus strains suitable for the lactic acid fermentation of vegetable juices. The criteria used strains selection were the rate of the pH decrease, organic acid production nitrate and nitrite reduction and low content of biogenic amines.
English abstract
The aim of this work was select Lactobacillus strains suitable for the lactic acid fermentation of vegetable juices. The criteria used strains selection were the rate of the pH decrease, organic acid production nitrate and nitrite reduction and low content of biogenic amines.
Key words in English
vegetable juices, lactic acid fermentation, lactobacillus species
Authors
DRDÁK, M., GREIF, G., HYBENOVÁ, E., KAROVIČOVÁ, J.
Released
18.03.1999
Volume
1999
Number
210
Pages count
4
BibTex
@article{BUT37668,
author="Milan {Drdák} and Eva {Hybenová} and Gabriel {Greif} and Jolana {Karovičová}",
title="The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices",
year="1999",
volume="1999",
number="210",
pages="4"
}