Vegetables and Yoghurt Fermentation of Lactobacillus Strains(การหมักผักและโยเกิร์ตของสายพันธุ์แล็กโตบาซิลลัส)

Authors

Suchada Jongrungruangchok
Somboon Tanasupawat
Surai Saisorn

Abstract

Lactobacillus sp. L2-1, Lactobacillus farciminis 73-1, and Lactobacillus plantarum P7-1 were used for fermenting green mustard and mixed vegetables in comparison to natural fermentation. The salt and sugar concentration were varied to 1-2% and 2-4%, resp...

Publisher

Faculty of Pharmaceutical Sciences, Chulalongkorn University

First Page

141

Last Page

148

Recommended Citation

Jongrungruangchok, Suchada; Tanasupawat, Somboon; and Saisorn, Surai (2001) "Vegetables and Yoghurt Fermentation of Lactobacillus Strains(การหมักผักและโยเกิร์ตของสายพันธุ์แล็กโตบาซิลลัส)," The Thai Journal of Pharmaceutical Sciences: Vol. 25: Iss. 3, Article 7.
Available at: https://digital.car.chula.ac.th/tjps/vol25/iss3/7