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Nitrate reduction during fermentation by Gram-negative bacterial activity in carrots
1985 (English)In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 2, no 4, p. 219-225Article in journal (Refereed)
Abstract [en]

Carrots were subjected to lactic acid fermentation through the action of a starter culture, Lactobacillus plantarum, and changes in the amount of both the naturally present and added nitrate were recorded. The nitrate content in the carrots decreased to about 10% of the original amount during the initial stage of the fermentation process. By using irradiation-sterilized carrots it was shown that the decrease in the nitrate content is a result of the activity of the Gram-negative bacteria, which dominate the flora during the initial stage of the fermentation process, and that the lactic acid bacteria present were unable to affect the nitrate content. The nitrite concentration was also determined and was found not to exceed 0.2 mg/kg on any occasion. The conclusion is that if the nitrate content of carrots is to be lowered in a fermentation process, this process must be controlled in such a way as to allow the original Gram-negative flora to reduce the nitrate amount before the starter organism takes over. © 1985.

Place, publisher, year, edition, pages
1985. Vol. 2, no 4, p. 219-225
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8726DOI: 10.1016/0168-1605(85)90012-1OAI: oai:DiVA.org:ri-8726DiVA, id: diva2:966599
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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International Journal of Food Microbiology
Food Science

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