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. Y. Kolokolova,
В. В. Кондратенко,
Natalya Evgenievna Posokina,
Ol'ga Yu. Lyalina
Publication year - 2018
Publication title -
bulletin of the south ural state university series food and biotechnology
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
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