Vegetable preservation by a mixed organic acid fermentation

Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of phy...

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Bibliographic Details
Main Author: Delclos, Paul-R. Mrocek
Published: University of Surrey 1991
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