Effect of mixed bacterial fermentation on the quality of salt-free sauerkraut
Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed f...
| Published in: | Shipin yu jixie |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-04-01
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| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230231 |