ICAR Research Data Repository for Knowledge Management
Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
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View Archive Info| Field | Value | |
| Title |
Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
Not Available |
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| Creator |
Olatunji T Joyce, Subir K Chakraborty, Manoj Kumar Tripathi, Nachiket Kotwaliwale, Punit Chandra
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| Subject |
Lactobacillus paracasei, phenolics, lactic acid bacteria, chewiness, scanning electron microscopy
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| Description |
Not Available
The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables – culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p Not Available |
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| Date |
2021-08-19T05:29:09Z
2021-08-19T05:29:09Z 2018-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/58751 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
SAGR pub
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