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Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
antibacterial activity identification lactic acid bacteria resistant
2014/10/11
119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staph...
Preparation of Spent Duck Meat Pickle and its Storage Studies at Room Temperature
Spent Duck Meat Pickle Storage Studies
2016/6/1
Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. T...
Studies on Development of Protein Rich Germinated Green Gram Pickle and its Preservation by using Class One Preservatives
Green Gram Pickle Protein Rich Germinated
2016/6/1
Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germin...
Determination of antagonistic starter cultures for pickle and olive fermentation processes
pickle olive Lactobacillus antimicrobial activity
2014/3/10
In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and microbiological properties of fermented 70 pickl...
Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...