Influence of carbohydrate correction of raw materials on the growth of lactic acid microorganisms in the process of directed fermentation of vegetables
Relevance. The use of certain single or mixed cultures of lactic acid microorganisms and the mandatory control of the fermentation process of white cabbage are of great importance to ensure that the product is of stable quality without the need for any chemical preservatives or harsh processing cond...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2020-12-01
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| Series: | Ovoŝi Rossii |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/1194 |