Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables

Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptivel...

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Detalles Bibliográficos
Autores principales: Sáez, Gabriel D., Flomenbaum, Leandro, Zárate, Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233016/
https://www.ncbi.nlm.nih.gov/pubmed/30510483
http://dx.doi.org/10.17113/ftb.56.03.18.5631

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233016/
https://www.ncbi.nlm.nih.gov/pubmed/30510483
http://dx.doi.org/10.17113/ftb.56.03.18.5631

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