Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

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

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Acetic acid; Mannitol; Sauerkraut; Sensory analysis; Sodium chloride; Texture

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; BRASSICA; DOSE RESPONSE; DRUG EFFECT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEUCONOSTOC; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; STANDARD; TEMPERATURE; TIME; WASTE MANAGEMENT;

BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LEUCONOSTOC; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS; WASTE MANAGEMENT;

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

EID: 34250879569     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00372.x     Document Type: Article

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