Affordable Access

Publisher Website

Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants

Authors
Journal
International Journal of Food Microbiology
0168-1605
Publisher
Elsevier
Publication Date
Volume
67
Issue
3
Identifiers
DOI: 10.1016/s0168-1605(01)00442-1
Keywords
  • Starter Culture
  • Eggplants
  • Sensory Attributes
  • Lactic Acid Bacteria

Abstract

Abstract Trial fermentations were performed using three experimental starter cultures with a view to selecting the most appropriate starter for use in the manufacture of Almagro eggplants. The lactic acid bacterial strains used in the starters had previously been isolated from spontaneous fermentations. The combined action of the obligate heterofermentative species Lactobacillus brevis and the facultative heterofermentative species L. plantarum yielded Almagro eggplants with sensory properties preferred by panelists. Conversely, another obligate heterofermentative species, namely, L. fermentum, present in certain starter formulations tested, appeared to encounter difficulty growing during fermentation and exerted little influence on the sensory characteristics of the eggplants produced.

There are no comments yet on this publication. Be the first to share your thoughts.

Statistics

Seen <100 times
0 Comments

More articles like this

Contribution of starter culture to the sensory cha...

on International Journal of Food... Aug 05, 2001

Effect of freezing on the spontaneous fermentation...

on International Journal of Food... Jan 01, 2002

Effect of freezing on the spontaneous fermentation...

on International Journal of Food... Jul 25, 2002
More articles like this..