Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation
Xiaozhe Yang, Wenzhong Hu, Zhilong Xiu, Aili Jiang, Xiangyan Yang, Sarengaowa, Yaru Ji, Yuge Guan, Ke Feng
Topics & Concepts
FermentationFood scienceStarterLactic acidLeuconostoc mesenteroidesAcetoinChemistryLactobacillus plantarumBacteriaInoculationAcetic acidBiologyBiochemistryImmunologyGeneticsFood Quality and Safety StudiesPhytoestrogen effects and researchFermentation and Sensory Analysis