SCIENTIFICALLY-BASED APPROACHES TO THE PROCESS VEGETABLE FERMENTATION AND ADVANTAGES USE OF BACTERIAL STARTER CULTURES

SCIENTIFICALLY-BASED APPROACHES TO THE PROCESS VEGETABLE FERMENTATION AND ADVANTAGES USE OF BACTERIAL STARTER CULTURES

Along with heat treatment, Smoking and drying in the sun, one of the oldest ways to preserve food is fermentation (fermentation). Fermented foods appeared long before people learned about the existence of microorganisms, and entered the traditional diet of almost all cultures. Currently, the product...

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Bibliographic Details
Main Authors: N. E. Posokina, O. Yu. Lyalina, A. I. Zakharova, E. S. Shishlova, V. I. Tereshonok
Format: Article
Language:English
Published: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" 2018-12-01
Series:Ovoŝi Rossii
Subjects:
review
the process of vegetable fermentation
the principles and benefits of fermentation
biochemical processes
the use of bacterial starter cultures (lactic acid bacteria)
Online Access:https://www.vegetables.su/jour/article/view/636

Internet

https://www.vegetables.su/jour/article/view/636

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