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Fermentation of the Yugoslavian Pickled Cabbage

In Yugoslavia, cabbage is preserved by fermentation using a variety of methods. Bacteriological study of these fermentations has shown that the relative influence of the various lactic acid producing bacteria varies somewhat with the method of preservation. The heterofermenters, Leuconostoc mesenter...

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Autores principales: Pederson, Carl S., Niketić, Gordana, Albury, Margaret N.
Formato: Artigo
Lenguaje:Inglês
Publicado: 1962
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC1057814/
https://ncbi.nlm.nih.gov/pubmed/14484853
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