Studies on Effect of Fermentation on Physicochemical Properties of Vegetables and Preparation of Sauce

Abstract

Fermentation is one of the oldest forms of food preservation technologies in the world (Battcock and Azam-Ali, 1998).By tradition, lactic acid bacteria (LAB) are the most commonly used microorganisms for preservation of foods. Their importance is associated mainly with their safe metabolic activity while growing in foods utilizing available sugar for the… (More)

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