Research on Acidity Forecast for fermentation of Vegetable Juice by Lactic Acid Bacteria
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
A kind of vegetable juice, which is prepared from carrot and tomato, was fermented by Lactibacillus acidophilus and Lactobacillus plantarum. The correlations of three factors (fermentation temperature x1, inoculum size of Lactobacillus plantarum x3 and fermentation time x4) with acidity were regressed and the achieved regression equation was as follows: Y=0.4394+0.102x1+0.0388x3+ 0.1107x4-0.0163x12.
