Utilization of lactic acid bacteria starters in fermentation of vegetables
1999
Robak, M. (Akademia Rolnicza, Wroclaw (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci)
In 1991-97 as Activity of Students Research Circle of Food Biotechnology some interesting experiments were done. Accessible on the market starters of lactic acid bacteria (LAB) were utilized to perform the fermentation of vegetable mixed salad, celery in the mixture with apple and also as a juice, and blanched carrot slices prepared for chips production. With the usage of LAB starters, in an one-step process, a ready to eat product: "Chlodnik Polski" was prepared also. The majority of fermented with LAB food products were positively noted by consumers
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