The possibility of using lactic acid bacteria isolated from traditionally fermented European cranberrybush (Viburnum opulus L.) juice in the manufacture of industrial fruit juice | Geleneksel olarak fermente edilmiş gilaburu (Viburnum opulus L.) meyvesinin suyundan izole edilen laktik asit bakterilerinin endüstriyel gilaburu suyu üretiminde kullanım olanakları
2008
Yapar, N., Erciyes Univ., Faculty of Engineering, Kayseri (Turkey). Div. of Food Engineering
English. The objectives of this research were to investigate the possibility of using lactic acid bacteria (LAB) isolated from traditionally fermented European cranberrybush (Viburnum opulus L.) juice in the manufacture of industrial fruit juice and to determine the effects of these bacteria on some of the physicochemical and sensory properties of fruit juice.
Show more [+] Less [-]Turkish. Bu çalışmanın amacı, geleneksel olarak fermente edilen gilaburu (Viburnum opulus L.) meyvesinin suyundan izole edilen laktik asit bakterilerinin (LAB), endüstriyel standart fermente gilaburu suyu üretiminde kullanım olanaklarını araştırmak ve bu bakterilerin gilaburu suyunun bazı fizikokimyasal ve duyusal özelliklerine etkisini saptamaktır.
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Bibliographic information
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