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Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation
diacetyl acetoin nutritional requirement carotenoid
2010/11/23
In order to optimize production of fermented tomato juice, suitable lactic acid bacteria were selected, and the changes in constituents during fermentation were investigated. Fermentation and sensory ...
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria
lactic acid fermentation diacetyl color carotenoid
2010/11/22
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L....