Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus
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DOI: 10.1186/s13213-021-01645-5
Abstract: Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from… read more here.
Keywords: strains lactiplantibacillus; cucumber; pediococcus pentosaceus; fermented cucumber ... See more keywords