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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

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