2009 journal article

Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers


By: M. Olsen n & I. Perez-Diaz n

author keywords: cucumber fermentation; enterobacter; lactobacilli; redox potential; Zygosaccharomyces
MeSH headings : Bacteria / growth & development; Cucumis sativus / microbiology; Enterobacter aerogenes / growth & development; Fermentation; Food Preservation; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Oxidation-Reduction; Zygosaccharomyces / growth & development
TL;DR: E(h) measurement can provide a tool to continuously monitor microbial growth during the course of cucumber fermentations as well as serve as an alternative tool to monitor the progress of fermentation. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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