P. Rao, Anitha

Lactic Acid Bacteria Profile of Fermenting Cucumber in 7% Brine Solution

J. G. Egbe, J. A. Lennox, P. Rao, Anitha & G. E. Umoafia · Journal of Advances in Microbiology · 2017

Fermentation was used since ancient times as an easy method of vegetables’ preservation, which also maintains and/or improves the nutritional and sensory properties of vegetables. The aim of this study was to isolate, characterized and identify the lactic acid bacteria (LAB) in s...