laktoferment yöntemi ile havuç suyu Üretimi
Clicks: 24
ID: 234429
2015
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Abstract
Fermente sebze suları batı toplumlarında gittikçe artan miktarlarda üretilmektedir. Fermente sebze suları üretimi özel starter kültürlerle gerçekleştirilmekte olup bu çalışmada da L. plantarum L73, NRRL B-4449 L. wylosus ve NRRL B-763 L. delbrueckii kullanılarak havuç suyunda süt asidi oluşumu incelenmiştir.L. plantarum L73 hızlı pH düşüşü sağlaması ve istenilmeyen mikroorganizmalara karşı antogonistik etkileri nedeniyle laktoferment yöntemi ile havuç suyu üretimine uygun bulunmuştur.
| Reference Key |
gkmen2015gdalaktoferment
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|---|---|
| Authors | ;Vural Gökmen;Jale Acar |
| Journal | chirality |
| Year | 2015 |
| DOI |
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