Abstract
The controlled fermentation of turnip slices using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures led to earlier acid production and earlier and more pronounced inhibition of Enterobacteriaceae than with uninoculated (natural) fermentation. Unlike the natural fermentation, the controlled fermentations did not show a yeast secondary fermentation and also had a better colour. Due to its ability to produce higher amounts of acid, the use of Lact. plantarum is more desirable than of Leuc. mesenteroides.
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Yamani, M.I. Fermentation of brined turnip roots using Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures. World J Microbiol Biotechnol 9, 176–179 (1993). https://doi.org/10.1007/BF00327831
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DOI: https://doi.org/10.1007/BF00327831