Laboratory and large-scale fermentation of white cabbage into sauerkraut and sauerkraut juice by using starters in combination with mineral salt with a low NaCl content

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 191-195

  Wiander, B ^a   Ryhanen E L ^a  

^a FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

Sauerkraut; Sauerkraut juice; Starter

Indexed keywords

AGRICULTURAL PRODUCTS; BACTERIA; CARBOXYLIC ACIDS; FERMENTATION; MICROBIOLOGY; MINERALS; SENSORY PERCEPTION; SODIUM CHLORIDE;

SAUERKAUT; SAUERKAUT JUICE; STARTER; WHITE CABBAGE;

FOOD PRODUCTS;

BACTERIA; FERMENTATION; FOOD; LACTIC ACID; MICROBIOLOGY; MINERALS; SODIUM CHLORIDE; VEGETABLES;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; ENTEROBACTERIA; ENTEROBACTERIACEAE; LEUCONOSTOC MESENTEROIDES;

EID: 17444388919     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1080-5     Document Type: Article

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