This study was focus on the celery puree fermented by lactic acid bacteria. The lactic acid bacteria strains, carbon sources and nitrogen sources were considered. During the fermentation, the changes and internal relations of total acid, pH value, amino nitrogen, reducing sugar and viable count were observed.
First of all, the celery puree fermented by different strains of lactic acid bacteria was studied. By experiments, it can be observed that mixed strains of lactic acid bacteria was better than sing...
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