| Autor: |
Li, Wen Ting, Che, Zhen Ming, Xing, Ya Ge, Li, Ming Yuan, Xiang, Wen Liang, Tang, Jie, Zhu, Sheng Hua |
| Zdroj: |
Advanced Materials Research; September 2011, Vol. 338 Issue: 1 p782-785, 4p |
| Abstrakt: |
Pickle is normally served as a side dish with the main meal or used as an appetizer and also favored by many Chinese. However, the accumulation of nitrite is a common problem faced during many vegetables fermentations. Effects of different fermentation conditions on the nitrite concentration were investigated during the preparation of lactobacillus pickles by using the modern biological technology. The results showed that the salt, lactobacillus preparation and some accessories could reduce the nitrite content during the carrot-pickles fermentation, and improve the safety of lactobacillus preparation pickles. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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