Dynamics of interaction of lactic acid microorganisms in paired consortia aiming at fermentation of vegetable raw materials
Relevance. Cabbage is one of the most popular products, which is mainly fermented with the addition of various vegetables. When fermentation is not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteri...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2019-12-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/931 |