Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains

Vegetables produced in Africa are sources of much needed micronutrients and fermentation is one way to enhance the shelf life of these perishable products. To prevent post-harvest losses and preserve African leafy vegetables, Lactobacillus plantarum BFE 5092 and Lactobacillus fermentum BFE 6620 star...

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Veröffentlicht in:	International journal of food microbiology 2016-12, Vol.238, p.103-112
Hauptverfasser:	Oguntoyinbo, Folarin A., Cho, Gyu-Sung, Trierweiler, Bernhard, Kabisch, Jan, Rösch, Niels, Neve, Horst, Bockelmann, Wilhelm, Frommherz, Lara, Nielsen, Dennis S., Krych, Lukasz, Franz, Charles M.A.P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Africa Ascorbic acid Ascorbic Acid - chemistry Biodiversity Brassica Brassica - microbiology Brassica carinata Enterobacteriaceae - growth & development Fermentation Fingerprinting Food Microbiology Fructose Gel electrophoresis Gene sequencing Genotype Hydrogen ions Hydrogen-Ion Concentration Kale Lactic acid Lactic Acid - chemistry Lactic acid bacteria Lactobacillus fermentum Lactobacillus fermentum - growth & development Lactobacillus plantarum Lactobacillus plantarum - growth & development Listeria Listeria monocytogenes Metagenomics indigenous food Microbiota Micronutrients Microorganisms Nutrients pH effects Post-harvest decay Random amplified polymorphic DNA Random Amplified Polymorphic DNA Technique RNA, Ribosomal, 16S - genetics rRNA 16S Salmonella Salmonella Enteritidis Shelf life Solubility Spoilage Starters Sucrose Sugar Vegetables Vegetables - microbiology Vitamin C Vitamins Vitamins - chemistry
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