STUDY OF THE EFFECTS SHOWN BY THE ACTION OF VARIOUS MICROORGANISMS ON THE LACTIC FERMENTATION OF JUICES
Research has established the most effective lactic acid bacteria used for fermentation of fruit and vegetables juices. The cultures were used for Bifidobacteria, Lactobacillus acidophilus and culture of micro flora obtained spontaneous shoots. Lactic fermented juice was obtained from cabbage, carrot...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Valahia University Press
2010-01-01
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| Series: | Annals : Food Science and Technology |
| Subjects: | |
| Online Access: | http://afst.valahia.ro/docs/issues/2010/issue%201/2010-3-1-Manea.pdf |