The basics of fermenting white cabbage
Автор: Shishlova E.S., Posokina N.E., Lyalina O. Yu.
Рубрика: Пищевая биотехнология
Статья в выпуске: 2 (76), 2018 года.
In this review, the fermentation process (lactic acid fermentation) of white cabbage is completely coveraged. Fermentation is a very complex dynamic process with numerous physical, chemical and microbiological changes affecting quality of the final product. The sequence of lactic acid bacteria development in the fermentation process, which is characterized by the growth and change of pools of various microorganisms, is described. In place of lactic acid microorganisms Leuconostoc mesenteroides comes Lactobacillus brevis, and then propagated Lactobacillus plantarum. The main factors to be taken into account in the fermentation and storage of sauerkraut are given. In order to start the spontaneous fermentation process, it is necessary that the lactic acid bacteria present on the surface of fresh raw materials prevail over the pathogenic microflora. At the same time, the use of starter cultures is a good alternative to natural fermentation, as this ensures the proper flow of the process and the finished product of good quality...
Fermentation, sauerkraut, lactic acid bacteria, white cabbage, lactic acid, starter cultures
Короткий адрес: https://readera.ru/140238573
IDR: 140238573 | DOI: 10.20914/2310-1202-2018-2-242-248