Search results for "lactic acid fermentation"
showing 2 items of 22 documents
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
2013
Abstract The main focus in this study was to investigate the effects on wheat bread safety and quality due to addition of Helianthus tuberosus L. (JA) tubers, fermented by different lactic acid bacteria (LAB) strains (Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, P. pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, P. pentosaceus KTU05-10). We found experimentally that JA tubers fermented with LAB contained more L(+) than D(−) lactic acid, which resulted in safer products than by spontaneous treatment. The concentrations of biogenic amines in all analysed fermented JA products were far below levels causing a health risk, while the products fermented with LAB contained l…
Optimising Lactic Acid Cheese Packaging Systems
2016
On the basis of a previous research, it seems that foil-wrapped tray solutions are not particularly chosen by lactic acid cheese consumers. With relation to this study, almost half of the respondent population would have expressed the desire of different packages. Parchment packages and poly(ethylene-co-vinyl acetate)/polyvinylidene chloride/poly(ethylene-co-vinyl acetate) laminates would be removed by 25.0 and 12.5% of customers, respectively. Polyamide/polyethylene double and single packaging would be removed from the market only by 5.0% of respondents. Data have shown that cheese and packaging quality are dependent on lactic acid cheese surface microflora. The type of this microflora is …