Tag: Pickles

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Probiotics – Isolated from Pickles (Fermented Vegetables) in Sichuan of China

The most common probiotics are lactic acid bacteria, which are frequently employed in fermented foods, medication, feed, and beverages. Pickles are fermented vegetables cooked by common Chinese families in Sichuan region and Chongqing. Lactic acid bacteria are common in Sichuan pickles. By constructing disease models in experimental mice, the benefits of Lactobacillus isolated from Sichuan…
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July 8, 2021 0

Quality Evaluation of Pickled Ivy Gourd (Coccinia grandis)

Ivy gourd is an underutilized vegetables found in the North of Minas Gerais State-Brazil. It is mainly consumed raw as salad. Pickling fruits can enhance the commercial exploitation of this species. However, no information on the processing techniques of the ivy gourd fruits in Brazil is found in literature. The objective of this study was…
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January 18, 2020 0