Sensory evaluation of lactic acid fermented vegetable juices
1997
Karovicova, J. | Greif, G. | Simuth, T. (Chemickotechnologicka Fakulta, Bratislava (Slovak Republic). Katedra Sacharidov a Konzervacie Potravin)
Total acidity and pH values were determined in samples of cabbage and carrot juice during lactic acid fermentation (232 h). The sample were tested by a team ofexperts. The modified juice was inoculated by monoculture of lactic acid bacteria Lactobacillus plantarum 195/86. The fermented vegetable juice tested at 44-70h of the fermentation process had the best characteristics appearance of aroma and taste
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