BIOTECHNOLOGICAL TRANSFORMATION OF VEGETABLE RAW MATERIALS DURING IN THE DIRECTED FERMENTATION WITH LACTIC ACID MICROORGANISMS

BIOTECHNOLOGICAL TRANSFORMATION OF VEGETABLE RAW MATERIALS DURING IN THE DIRECTED FERMENTATION WITH LACTIC ACID MICROORGANISMS

The article reflects the possibility of using the transformation of raw materials of vegetable type when using lactic acid organisms by the process of fermentation. The authors point out that such terms as salted, soaked and sauerkraut fruits and vegetables are widely used in vegetable processing te...

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Bibliographic Details
Main Authors: S. V. Glazkov, S. V. Koptsev, A. V. Samoylov
Format: Article
Language:English
Published: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" 2018-06-01
Series:Ovoŝi Rossii
Subjects:
lactic acid fermentation
process
biotechnological transformation
fermentation of vegetables
strains of lactic acid microorganisms
Online Access:https://www.vegetables.su/jour/article/view/533

Internet

https://www.vegetables.su/jour/article/view/533

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