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