Lactic acid bacteria from naturally fermented vegetables

GRACIELA FONT DE VALDEZ; G. SAVOY DE GIORI; MARISA GARRO; FERNANDA MOZZI; GUILLERMO OLIVER

Microbiologie-Aliments-Nutrition

Año: 1990 vol. 8 p. 175 - 179

The lactic flora in fresh and naturally feremnted vegetables (green bean, sweet pepper and white cabbage) was studied. The determination of physiological and biochemical charcateristics of 140 strains of lactobacilli, leuconostocs and pediococci was achieved. The distribution and relative frequencies of occurrence of the isolated species, largely depends on the type of vegetable analysed.