Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar
The purpose of this study is to isolate, identify and compare lactic acid bacteria responsible for fermentation from pickles produced with vinegar and acid whey (AW). For this reason, fermented cornichon pickles were produced by using AW and vinegar as brine media. Colonies with different morphologi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sakarya University
2022-04-01
|
| Series: | Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/2172459 |