Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles

Subject Areas : food microbiology

Z.  Nilchian ¹ (Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.)
A.  Sharifan ² (Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
E.  Rahimi ³ (Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.)
N.  Mazid Abadi ⁴ (Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2016-05-15 Accepted : 2016-05-15 Published : 2016-06-01

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