Effect of Lactobacillus plantarum on microbial population of Iranian fermented pickle
Pickle fermentation is a natural process in which microorganisms could affect the quality of the product. Amongst, Lactobacillus plantarum strains that improve the quality of fermented pickle. In this study, in order to produce safe and desirable fermented pickle, local cucumbers were immersed in 5%...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Persa |
| 出版事項: |
Islamic Azad University, Tabriz Branch
2012-08-01
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| シリーズ: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| 主題: | |
| オンライン･アクセス: | http://jfh.iaut.ac.ir/article_518694_2270aded0d1ba511307bb65b662cd88a.pdf |
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