Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes

Journal of Food Science

Volumn 70, Issue 5, 2005, Pages

  Johanningsmeier, Suzanne D ^a   Fleming, Henry P ^a   Thompson, R L ^a   McFeeters, Roger F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Leuconostoc mesenteroides; Malolactic activity; Sauerkraut; Sulfur compounds

Indexed keywords

LEUCONOSTOC MESENTEROIDES;

EID: 21544471225     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09989.x     Document Type: Article

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