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Filtering by: Subject Pickles Contributor advisor sim Hudson, J. Michael

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:

Chavasit, Visith

Abstract:

Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...

Resource Type:

Dissertation

Full Text:

the sensory evaluation part of the cucumber pickles project. To members of the pickle