Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli

Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli

Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as mic...

Full description

Saved in:
Bibliographic Details
Main Authors: Gülten Tiryaki Gündüz, Burcu Sıla Göral
Format: Article
Language:English
Published: Hasan Eleroğlu 2022-10-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
probiotic
horseradish
grape pickle
antimicrobial effect
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/4729
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items