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

Subject Areas : food microbiology

Z. Nilchian ¹ , A. Sharifan ² , E. Rahimi ³ , N. Mazid Abadi ⁴

1 - Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
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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