CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
VEGETABLES FERMENTATION WITH ECONOMICAL SIGNIFICANCE IN SOUTH AMERICA. USE OF ENSILAGE AS VEHICLE OF PROBIOTIC
Autor/es:
ARENA, MARIO EDUARDO; APÁS ANA LIDIA; GONZÁLEZ, SILVIA NELINA
Libro:
HANDBOOK OF FERMENTED FOOD AND BEVERAGE TECHNOLOGY
Editorial:
Taylor & Francis Group,
Referencias:
Año: 2012;
Resumen:
TABLE OF CONTENT 1- VEGETABLES FERMENTATION Page 1 1.1 ADVANTAGES OF FERMENTING VEGETABLES Page 2 1.2 USE OF STARTER Page 3 1.3 PRESENCE OF LACTIC ACID BACTERIA IN VEGETABLES Page 3 1.4 ANTIMICROBIAL ACTIVITY Page 5 1.4.1 ORGANIC ACIDS Page 5 1.4.2 MICROBIAL INTERFERENCE Page 5 1.4.3 AGAINST YEAST Page 6 1.4.4 INHIBITION MYCOTOXIN-PRODUCING FUNGI Page 6 2- SOUTH AMERICA VEGETABLES FERMENTATIONS Page 7 2.1 PEPPER FERMENTATION Page 7 2.2 SUGAR CANE FERMENTATION Page 11 3- PERSPECTIVES Page 16 4- REFERENCES Page 17