Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

Organic acids (lactic, acetic, succinic, propionic, formic and butyric acid) production by lactic acid bacteria (LAB) were investigated in various fish infusion broth (anchovy, sea bass, tilapia and trout) and MRS broth (control) by using HPLC method. Significant differences were found in organic ac...

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Bibliographic Details
Published in:Food science & technology 2016-11, Vol.73, p.536-542
Main Authors: Özcelik, Sezen, Kuley, Esmeray, Özogul, Fatih
Format: Article
Language:English
Subjects:
Fish infusion broths
HPLC
Lactic acid bacteria
MRS broth
Organic acids
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Summary:Organic acids (lactic, acetic, succinic, propionic, formic and butyric acid) production by lactic acid bacteria (LAB) were investigated in various fish infusion broth (anchovy, sea bass, tilapia and trout) and MRS broth (control) by using HPLC method. Significant differences were found in organic acid levels (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2016.06.066