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The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato

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Academic year: 2019

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Fig 1 Total LAB (A) and non-LAB (B) population during 12 d fermentation.
Table 1 The starch content of fresh and pickled sweet potato
Fig 3 Change of texture during 12 d fermentation.

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The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato

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