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August 7, 2025Journal of Food Innovation, Nutrition, and Environmental SciencesOpen Access

Kinetic Analysis of Cell Growth and Acid Formation in Radish (Raphanus sativus L.) Pickle

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Authors

KBKabindra BhattaraiTribhuvan UniversityNGNavin GautamTribhuvan UniversityKLKshitiz Luitel

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Implication

The study demonstrates lactic acid production and growth dynamics in radish pickles, indicating temperature impacts fermentation outcomes.

Key Points

  • Kinetic analysis showed lactic acid bacteria count increased significantly during fermentation.
  • Acidity in radish pickle rose, while pH dropped as fermentation progressed from day three onward.
  • Fermentation occurred under anaerobic conditions using air tight jars at varied temperatures.
  • Results highlight temperature's role in lactic acid production, providing insights for food preservation.

Cite This Study

Bhattarai et al. (2025) studied this question.

synapsesocial.com/papers/689dfe9fd61984b91e13c5e8https://doi.org/10.70851/jfines.2025.2(3).175.181
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Also Consider

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  5. 5SCREENING AND MODULATION OF THE BACTERICIDAL POTENTIAL OF PICKLE-BASED LACTIC ACID BACTERIA AGAINST COMMON NOSOCOMIAL PATHOGENS2024