Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.

@article{Zaln2011SensoricallyAA,
  title={Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.},
  author={Zsolt Zal{\'a}n and Jaroslav Hud{\'a}{\vc}ek and Marianna T{\'o}th-Markus and Eva Husov{\'a} and Kateřina Solichov{\'a} and Ferenc Hegyi and Milada Plockov{\'a} and Jana Chumchalov{\'a} and Anna Hal{\'a}sz},
  journal={Journal of the science of food and agriculture},
  year={2011},
  volume={91 4},
  pages={672-9}
}
BACKGROUND In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well-known prebiotic inulin, which is a good growth substrate for gut microorganisms. Jerusalem artichoke tuber is traditionally consumed boiled or pickled rather than in fermented form. Lactic acid bacteria are traditionally used in the production of… CONTINUE READING