Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum

LWT

Volumn 59, Issue 2P1, 2014, Pages 713-717

  Xiong, Tao ^a,b   Peng, Fei ^a,b   Liu, Yanyan ^a,b   Deng, Yaojun ^a,b   Wang, Xinyue ^a,b   Xie, Mingyong ^a  

^a State Key Laboratory of Food Science and Technology   (China)

^b NANCHANG UNIVERSITY   (China)

Author keywords

Chinese sauerkraut; Co culture; Fermentation; Lactic acid bacteria; Pure culture

Indexed keywords

BACILLI; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID; FERMENTATION;

CHINESE SAUERKRAUT; CO-CULTURES; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; L. PLANTARUM; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; PH VALUE; PURE CULTURE; VIABLE CELLS;

FERMENTATION; LACTIC ACID;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES;

EID: 84907598716     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.059     Document Type: Article

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