Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus"
Relevance. Leuconostoc mesenteroides, Lactobacillus plantarum and Leuconostoc fallaxare the three main lactic acid bacteria developing in the production of sauerkraut. The process of production of fermented foods, as well as their characteristics are determined by the fermenting activity of microorg...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2019-11-01
|
| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/893 |