Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

PURPOSE: Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. METHODS: Autochthonous lactic acid bacteria were isolated from spontaneously fermen...

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Detalles Bibliográficos
Autores principales: Ahmed, Sadia, Ashraf, Fatima, Tariq, Muhammad, Zaidi, Arsalan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8406656/
https://www.ncbi.nlm.nih.gov/pubmed/34483789
http://dx.doi.org/10.1186/s13213-021-01645-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8406656/
https://www.ncbi.nlm.nih.gov/pubmed/34483789
http://dx.doi.org/10.1186/s13213-021-01645-5

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