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Effects of Fermentating Conditions on Indexes of the Lactic-Acid-Fermented Vegetable Juice
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    Abstract:

    The tomato and carrot juice were fermented by different combinations of lactic acid bacteria including Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, Bifidobacterium bifidum. The factors affecting the acid producing

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YAN Wei ling, ZHAO Qi, XIE Zhi lei. Effects of Fermentating Conditions on Indexes of the Lactic-Acid-Fermented Vegetable Juice[J]. Journal of Food Science and Biotechnology,2001,20(6).

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