Open AccessPERSPECTIVES OF USING LEUCONOSTOC LACTIS CULTURE FOR THE CONTROLLED FERMENTATION PROCESS IN WHITE CABBAGE AT THE PRE-FERMENTATION STAGE
Author(s) -
Zhanna A. Semenova,
A. Yu. Kolokolova,
В. В. Кондратенко,
Natal'ya E. Posokina,
O. Yu. Lyalina
Publication year - 2018
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food180412
Subject(s) - microorganism , fermentation , food science , starter , leuconostoc , lactic acid , chemistry , biology , bacteria , lactobacillus , genetics