THE STUDY OF DYNAMIC DESTRUCTION GLUCOSE AT THE DIRECTED FERMENTATION OF CUCUMBERS WITH USE OF LACTIC ACID BACTERIA

The article presents the results of the study of the directed fermentation of cucumbers using strains of lactic acid microorganisms (lactic acid bacteria) in order to intensify the fermentation process and to obtain a finished product of good quality (with good taste, aroma and structure), as on an...

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Detalhes bibliográficos
Main Authors: V. V. Kondratenko, N. E. Posokina, O. Yu. Lyalina
Formato: Artigo
Idioma:Inglês
Publicado em: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" 2018-07-01
Colecção:Ovoŝi Rossii
Assuntos:
cucumbers
directed fermentation
model environment
strains of lactic acid microorganisms
lactic acid bacteria (lab)
starter cultures
the dynamics of destruction of fructose
mathematical data processing
Acesso em linha:https://www.vegetables.su/jour/article/view/588
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