Open AccessTEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES
Author(s) -
В. В. Кондратенко,
О. Ю. Лялина,
Н. Е. Посокина,
Е. С. Шишлова,
A. Zakharova,
В. И. Терешонок
Publication year - 2018
Publication title -
ovoŝi rossii
Language(s) - English
Resource type - Journals
eISSN - 2618-7132
pISSN - 2072-9146
DOI - 10.18619/2072-9146-2017-5-88-91
Subject(s) - titratable acid , lactic acid , food science , leuconostoc mesenteroides , fermentation , microorganism , food spoilage , leuconostoc , chemistry , biology , microbiology and biotechnology , bacteria , biochemistry , lactobacillus , genetics