Characterization of pickled Madan made by Lactobacillus plantarum NR-MD6-18 (K2) fermentation

The aim of this research was to improve the quality of pickled Madan by L. plantarum NR-MD6-18 (K2) fermentation, while spontaneous fermentation was used as the control treatment. The physicochemical and microbiological quality were then monitored during fermentation at room temperature (30±2 oC)...

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Hlavní autoři:	Thitikorn Mahidsanan, Priyada Sittisart, Sutida Phonanake
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Prince of Songkla University 2022-12-01
Edice:	Songklanakarin Journal of Science and Technology (SJST)
Témata:	fermented pickle lactobacillus plantarum starter antioxidant product quality garcinia schomburgkiana pierre
On-line přístup:	https://sjst.psu.ac.th/journal/44-6/3.pdf
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