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Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria
2020
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Lactic acid bacterial Lactobacillus plantarum Lactobacillus johnsonii Mushroom Lactic acid fermentations can be performed through inoculation in order to ensure consistent product quality and safety. This research investigates the effect of the use of Lactobacillus plantarum and Lactobacillus johnsonii as a mixed starter in mushroom and vegetables fermentation on its product quality. The fermented product showed pH, titratable acidity and total phenolic content of 4.01±0.02, 1.00±0.03% and
doi:10.21776/ub.afssaae.2020.003.01.4
fatcat:kqfxwp2aira5nejshso3v2v3nm