Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage
Relevance Fermentation of vegetables is usually carried out in the traditional way (spontaneous fermentation using native microflora), but the quality of the finished product is difficult to predict. Very often, due to the low initial amount of lactic acid bacteria or their low activity, the result...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2019-09-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/861 |