Effect of mixed bacterial fermentation on the quality of salt-free sauerkraut
Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed f...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
The Editorial Office of Food and Machinery
2023-04-01
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| سلاسل: | Shipin yu jixie |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.ifoodmm.com/spyjxen/article/abstract/20230231 |
| الوسوم: |
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