Preparation of Low Salt Doenjang Using by Nisin-Producing Lactic Acid Bacteria

2002 ◽  
Vol 31 (1) ◽  
pp. 75-80 ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Salt

scholarly journals DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

2007 ◽  
Vol 73 (23) ◽  
pp. 7697-7702 ◽  
Author(s):  
Vethachai Plengvidhya ◽  
Fredrick Breidt ◽  
Zhongjing Lu ◽  
Henry P. Fleming
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Fingerprinting ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Identification Methods ◽  
Lactobacillus Paraplantarum ◽  
Low Salt ◽  
Biochemical Identification ◽  
Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

Survival ofEscherichia coliO157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria

2016 ◽  
Vol 51 (10) ◽  
pp. 2178-2184 ◽  
Author(s):  
Yuanlong Chi ◽  
Qisheng Zhang ◽  
Gong Chen ◽  
Jiayuan Zhao ◽  
Hongmei Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Acceptance ◽  
Low Salt ◽  
Nitrite Content

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains
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