A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

Autor:	Chun Yan Zhao, Zi Yang Yu, Han Sun, Yan Zhao, Bo Lu, Li Wei Zhao, Xin Tong Wang
Rok vydání:	2014
Předmět:	biology food.dish Microorganism Sodium General Engineering food and beverages chemistry.chemical_element biology.organism_classification Lactic acid chemistry.chemical_compound food Biochemistry chemistry Sauerkraut Fermentation Food science Nitrite Bacteria Lactic acid fermentation
Zdroj:	Advanced Materials Research. :1858-1862
ISSN:	1662-8985
DOI:	10.4028/www.scientific.net/amr.1073-1076.1858
Popis:	The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::162ffda81ae835111772da19c57964fc https://doi.org/10.4028/www.scientific.net/amr.1073-1076.1858 Zobrazit plný text záznamu