Use of Probiotic Bacteria in the Production of Sour Vegetables
Project management Berghofer Emmerich
duration 01.02.2000 to- 31.07.2001
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
The use of pro-biotic bacteria in different food systems meets an actual nutritional trend. Thus the production of sour vegetables means a promising field of application for these nutritionally interesting micro-organisms, too. Based on the examination of chemical and physical as well as sensory product properties, different pro-biotic cultures were characterised systematically with the aim to find the most suitable micro-flora for the production of sour vegetables.
keywords
Project staff
Emmerich Berghofer
Ao.Univ.-Prof.i.R. Dipl.-Ing.Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.02.2000 - 31.07.2001