Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality

Abstract: Sauerkraut fermentation course was observed in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21°C) using starter cultures (control; Leuconostoc meseneroides - 700 mil. cfu/ml; Lactococcus lactis ssp. lactis - 500 mil. cfu/ml; preceding fermentation juice). Each of the a...

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Bibliografiske detaljer

Principais autores:	S. Kristek, D. Bešlo, H. Pavlović, A. Kristek
Format:	Artigo
Sprog:	Inglês
Udgivet:	Czech Academy of Agricultural Sciences 2004-08-01
Serier:	Czech Journal of Food Sciences
Fag:	fermentation lactic acid bacteria l. lactis ssp. lactis l. mesenteroides organoleptic properties sauerkraut
Online adgang:	https://cjfs.agriculturejournals.cz/artkey/cjf-200404-0001_effect-of-starter-cultures-l-mesenteroides-and-l-lactis-ssp-lactis-on-sauerkraut-fermentation-and-quality.php
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