Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants.

@article{Snchez2000BiochemicalCO,
  title={Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants.},
  author={Isabel S{\'a}nchez and L L Palop and Cristina Ballesteros},
  journal={International journal of food microbiology},
  year={2000},
  volume={59 1-2},
  pages={9-17}
}
A total of 149 strains of lactic acid bacteria isolated from the spontaneous fermentation of 'Almagro' eggplants were characterized and identified. Of the isolates, 148 were determined as belonging to the genus Lactobacillus. A coccoid, gram-positive database-negative isolate was obtained in the early stages of fermentation. The Lactobacillus strains were divided into six groups based on sugar fermentation patterns and other physiological and morphological characteristics, and were identified… CONTINUE READING

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