Lactic acid fermented vegetable juices

J. Karovičová and Z. Kohajdová
Additional contact information
J. Karovičová: Slovak Technical University, Faculty of Chemical and Food Technology, Bratislava, Slovak Republic
Z. Kohajdová: Slovak Technical University, Faculty of Chemical and Food Technology, Bratislava, Slovak Republic

Horticultural Science, 2003, vol. 30, issue 4, 152-158

Abstract: Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.

Keywords: fermentation; vegetable juices; lactic acid bacteria; manufacture; nutrition (search for similar items in EconPapers)
Date: 2003
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://hortsci.agriculturejournals.cz/doi/10.17221/3878-HORTSCI.html (text/html)
http://hortsci.agriculturejournals.cz/doi/10.17221/3878-HORTSCI.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3878-hortsci

DOI: 10.17221/3878-HORTSCI

Access Statistics for this article

Horticultural Science is currently edited by Ing. Eva Karská (Executive Editor)

More articles in Horticultural Science from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().