Halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (Capsicum annuum L.) fermentation.

González-Quijano, Génesis Karendash; Dorantes-Alvarez, Lidia; Hernández-Sánchez, Humberto; Jaramillo-Flores, María Eugenia; de Jesús Perea-Flores, María; Vera-Ponce de León, Arturo; Hernández-Rodríguez, César

González-Quijano, Génesis Karendash; Dorantes-Alvarez, Lidia; Hernández-Sánchez, Humberto; Jaramillo-Flores, María Eugenia; de Jesús Perea-Flores, María; Vera-Ponce de León, Arturo; Hernández-Rodríguez, César.

Affiliation

González-Quijano GK; Depto. de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Inst. Politécnico Nacional, Prolongación de Carpio y Plan de Ayala. Col. Sto. Tomás, México, Distrito Federal, C.P. 11340., México.

J Food Sci ; 79(8): M1545-53, 2014 Aug.

Article in En | MEDLINE | ID: mdl-25039289

Subject(s)

Capsicum/microbiology; Fermentation; Lactobacillaceae/isolation & purification; Leuconostoc/isolation & purification; DNA, Bacterial/genetics; Escherichia coli O157/growth & development; Escherichia coli O157/isolation & purification; Food Microbiology; Lactobacillaceae/classification; Lactobacillaceae/growth & development; Leuconostoc/growth & development; Phenotype; RNA, Ribosomal/genetics; RNA, Ribosomal, 16S/genetics; Vegetables/microbiology; Yeasts/growth & development; Yeasts/isolation & purification

Key words

capsicum; fermentation; jalapeño pepper; lactobacillus; leuconostoc; weissella

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lactobacillaceae / Capsicum / Fermentation / Leuconostoc Language: En Journal: J Food Sci Year: 2014 Document type: Article Country of publication: United States

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