The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato (Ipomoea batatas L.)

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato (Ipomoea batatas L.)

In this study, fermentation process was carried out on orange-fleshed sweet potato cubes to produce sweet potato pickle using a mixed culture of Lactobacillus plantarum and Leuconostoc mesenteroides at 30 °C over 12 days period. Spontaneous fermentation was also performed as a control. Samples were...

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Bibliographic Details
Main Authors: NETI YULIANA, SITI NURDJANAH, MIKA MARGARETA
Format: Article
Language:English
Published: Indonesian Society for Microbiology 2013-05-01
Series:Microbiology Indonesia
Subjects:
fermentation
lactic acid bacteria
mixed-starter cultures
pickle
sweet potato
Online Access:https://jurnal.permi.or.id/index.php/mionline/article/view/202

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