The influence of starter culture selection on sauerkraut fermentation
作者： A. Halász , Ágnes Baráth , Wilhelm H. Holzapfel
关键词: Lactic acid fermentation 、 Starter 、 Tyramine 、 Fermentation 、 Biochemistry 、 Food science 、 Fermentation starter 、 Lactobacillus plantarum 、 Biology 、 Biogenic amine 、 Sauerkraut
摘要: The rate of pH decrease during cabbage fermentation and the biogenic amine content of sauerkraut could be positively influenced by the application of starter cultures. Fermentation …
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