2001•Wuxi Qinggong Daxue xuebaoRequires access

Effects of Fermentating Conditions on Indexes of the Lactic-Acid-Fermented Vegetable Juice

Wei Yan

Abstract

The tomato and carrot juice were fermented by different combinations of lactic acid bacteria including Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, Bifidobacterium bifidum. The factors affecting the acid producing ability and the total number of bacteria coupled with changes of the organic acids and the flavor components after fermentation were studied.

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Available abstract

Key concepts: Bifidobacterium bifidum, Lactic acid, Food science, Lactobacillus acidophilus, Fermentation, Lactobacillus, Bifidobacterium, Flavor