THE STUDY OF DIRECTED FERMENTATION PROCESS USING STRAINS OF LACTIC ACID BACTERIA FOR OBTAINING VEGETABLE PRODUCTS OF STABLE QUALITY
The objective of the research was to study the process of directed fermentation of whitehead cabbage variety ‘Slava’, using strains of lactic acid bacteria and their consortium with the degree of their mutual influence. As strains of lactic acid bacteria, we have chosen the following: VCR 536 Lactob...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2016-11-01
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| Series: | Ovoŝi Rossii |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/291 |