Proj
J-GLOBAL ID:200904096222781767  Research Project code:9800042952 Update date:Feb. 29, 2000

Stabilization technique of preliminary pickling fermentation of Rakkyo bulbs.

ラッキョウ下漬け発酵の安定化技術
Study period:1997 - 1999
Organization (1):
Investigating Researcher (4):
Research overview:
To improve the inferior fermentation in pickling process of Rakkyo bulbs in sweetened vinegar and to stabilize their quality, preliminary pickling technique for Rakkyo bulbs, which includes separation of useful lactic acid bacilli and addition of the separated ones to vinegar, is established.
Keywords (5):
Allium ,  pickled product ,  fermentation ,  lactic acid ,  quality
Research program: Ordinary Research

Return to Previous Page