Optimization of lactic fermentation parameters of sugar beet (Beta vulgaris L.) puree with Lactobacillus plantarum and Lactobacillus casei

S. Khalajian; N. Mooraki; M. Honarvar; A. Akhavan Sepahi

doi:10.1016/j.afres.2026.101754

journal article Open Access Jun 01, 2026

Optimization of lactic fermentation parameters of sugar beet (Beta vulgaris L.) puree with Lactobacillus plantarum and Lactobacillus casei

S. Khalajian N. Mooraki

M. Honarvar A. Akhavan Sepahi

Applied Food Research Vol. 6 No. 1 pp. 101754 · Elsevier BV

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Published: Jun 01, 2026
Vol/Issue: 6(1)
Pages: 101754
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Cite This Article

S. Khalajian, N. Mooraki, M. Honarvar, et al. (2026). Optimization of lactic fermentation parameters of sugar beet (Beta vulgaris L.) puree with Lactobacillus plantarum and Lactobacillus casei. Applied Food Research, 6(1), 101754. https://doi.org/10.1016/j.afres.2026.101754

Optimization of lactic fermentation parameters of sugar beet (Beta vulgaris L.) puree with Lactobacillus plantarum and Lactobacillus casei

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