title: Use of lactic and propionic acid bacteria in the production of fermented parsley juice.
abstract: Taking into consideration the proliferation rate of Propionibacterium sp. cells, pH changes and sensory properties of the fermented product obtained, selection of propionic acid bacteria (PAB) was made in order to determine their usefulness for the production of fermented parsley juice. The analysis included 12 strains, belonging to the following species: P. thoenii (4 strains), P. jensenii (6 strains), P. freudenreichii (1 strain) and P. acidipropionici (1 strain). The experiments show that many strains of propionic acid rods develop well in parsley juice, allowing to achieve the desired taste qualities of the product. The Propionibacterium strains selected by elimination were used as components of vaccine containing: Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Saccharomyces cerevisiae.
authors.affiliation: Chair of Industrial and Food Microbiology, University of Warmia and Mazury, Plac Cieszyński 1, 10-957 Olsztyn, Poland.
authors.forename: L
authors.initials: L
authors.lastname: Laniewska-Moroz
authors.forename: I
authors.initials: I
authors.lastname: Warmińska-Radyko
authors.forename: M
authors.initials: M
authors.lastname: Dajnowiec
authors.forename: M
authors.initials: M
authors.lastname: Kaczkan
mesh_terms: D001628:Beverages; D005285:Fermentation; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D028528:Petroselinum / Q000737:chemistry* / Q000382:microbiology*; D010936:Plant Extracts; D019936:Probiotics; D011424:Propionibacterium / Q000254:growth & development* / Q000378:metabolism
chemical_list: D010936:Plant Extracts