Vedecký časopis - archív

45 2006

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2006

Lactic acid fermentation of some vegetable juices
Journal of Food and Nutrition Research, 45, 2006, č. 3, s. 115-119

Zlatica Kohajdová, Institute of Biotechnology and Food Industry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia. E-mail:

Súhrn: Suitability of various kinds of vegetables (cabbage, tomatoes, pumpkin and courgette) for the preparation of vegetable juices processed by lactic acid fermentation was tested. Based on the results obtained from the assessment of selected analytical and sensory parameters, juice from cabbage and courgette in particular was recommended for the preparation of this product type. The juices tested showed sufficiently low pH values (3.6) after 72 or 48 h of fermentation, they contained 1.4% and 1.5% of acids (expressed as lactic acid) respectively, had a pleasantly sour taste and a flavour typical of vegetable products processed by lactic acid fermentation.

Kľúčové slová: fermentation; vegetable juices; Lactobacillus plantarum

Na stiahnutie:
  jfnr06-3-p115-119-kohajdova.pdf (PDF, 340.94 Kb, 6077x)