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- Fan, Sicun; Price, Robert; Pérez-Díaz, Ilenys
- Journal of food science 2017 v.82 no.1 pp. 167-173
- Lactobacillus casei; Pediococcus; acetic acids; acid tolerance; acidity; brining; cucumbers; dairy products; juices; lactic acid; lactic acid bacteria; microbial growth; pH; pickled vegetables; probiotics; refrigeration; sodium chloride; survival rate; viability
- ... We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures in acidified vegetable products and to identify suitable cultures for probiotic brined vegetable pro ...