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Nitrate reduction during fermentation by Gram-negative bacterial activity in carrots
1985 (engelsk)Inngår i: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 2, nr 4, s. 219-225Artikkel i tidsskrift (Fagfellevurdert)
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.

sted, utgiver, år, opplag, sider
1985. Vol. 2, nr 4, s. 219-225
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8726DOI: 10.1016/0168-1605(85)90012-1OAI: oai:DiVA.org:ri-8726DiVA, id: diva2:966599
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2017-11-21bibliografisk kontrollert

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