Mixed Culture Fermentation of Cucumber Juice with  Lactobacillus plantarum  and Yeasts | Zendy

DAESCHEL M. A. | Zendy; FLEMING H. P. | Zendy; McFEETERS R. F. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Mixed Culture Fermentation of Cucumber Juice with Lactobacillus plantarum and Yeasts

Author(s) -

DAESCHEL M. A.,

FLEMING H. P.,

McFEETERS R. F.

Publication year - 1988

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1988.tb08972.x

Subject(s) - lactobacillus plantarum , fermentation , food science , yeast , sugar , lactic acid , bacteria , glycerol , saccharomyces , chemistry , microorganism , saccharomyces cerevisiae , biology , biochemistry , genetics

Saccharomyces cerevisiae and Saccharomyces rosei were tested for use in mixed culture fermentation of cucumber juice with Lactobacillus plantarum. Extent of sugar utilization and the ratio of products formed (lactic acid:ethanol) were influenced by time of inoculation and cell numbers of each microorganism. Sugar fermentation was complete within 6 days at 28°C when similar numbers of bacteria and yeasts were added simultaneously, or when yeasts were added before the bacteria. Sugar remained when only L. plantarum was added, or when yeasts were added in low numbers. Glycerol was produced when yeasts were present, the concentration being directly related to NaCl concentration. Results suggest advantageous uses of yeasts to complete fermentation and to modify acidity.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research