| Autor: |
Bonestroo, M.H., Peelen, P.H.M., Kusters, B.J.M., de Wit, J.C., Rombouts, F.M. |
| Jazyk: |
angličtina |
| Rok vydání: |
1992 |
| Předmět: |
|
| Popis: |
The invention relates to a method for preserving foodstuffs, with which method foodstuffs are inoculated with an amount of lactic acid-forming bacteria and/or parts of bacteria and these bacteria and/or parts of bacteria act on said foodstuffs. Preferably, the action is allowed to proceed until the pH has fallen below 5. As a result of the use of this method an improved shelf life of the foodstuffs is achieved without pasteurisation or sterilisation being required. At the same time, the method guarantees a good retention of the taste of the products. A rapid growth of the lactic acid bacteria occurs in the method, as a result of which adverse organisms are denied opportunity for growth. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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