THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE
Fermentation is a very complex dynamic process with numerous chemical, physical, and microbiological changes affecting the quality of the finished product. At present, in the industry starter cultures are practically not used, which leads to large losses of finished products (up to 40 %). The use of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2018-07-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/587 |