MICROBIOLOGICAL ANALYSIS OF SAUERKRAUT IN THE PROCESS OF ITS FERMENTATION ACCORDING TO THE TRADITIONAL AND MODERNIZED TECHNOLOGIES
Aim. The aim of this work is detection of the differences in the quantitative and qualitative content of the microorganisms involved in fermentation of traditional Ukrainian food – sauerkraut (cabbage) under various conditions of its production. Methods. Microbiological methods for the isolation (cu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Odessa I. I. Mechnikov National University
2017-07-01
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| Series: | Mìkrobìologìâ ì Bìotehnologìâ |
| Subjects: | |
| Online Access: | http://mbt.onu.edu.ua/article/view/105108 |