Induction of Red Color Formation in Cabbage Juice by Lactobacillus brevis and Its Relationship to Pink Sauerkraut

Membrane-filtered cabbage juice, when fermented by Lactobacillus brevis under conditions of controlled pH, frequently produced a water-soluble red pigment. The pigment, presumably responsible for imparting a highly objectionable discoloration to sauerkraut, was formed during the post logarithmic pha...

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Bibliografische Detailangaben

Veröffentlicht in:	Appl Microbiol
Hauptverfasser:	Stamer, J. R., Hrazdina, G., Stoyla, B. O.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1973
Schlagworte:	Food Microbiology and Toxicology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379744/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349964/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.2.161-166.1973
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