Lactobacillus caseistarter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation

Authors :: Jian Sun
Gang Song
Jingping Ge
Wenxiang Ping
Dan Zhao
Renpeng Du
Source :: International Journal of Food Science & Technology. 53:1925-1931
Publication Year :: 2018
Publisher :: Wiley, 2018.

Subjects :: Vitamin
Lactobacillus casei
biology
food.dish
Chemistry
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
Industrial and Manufacturing Engineering
chemistry.chemical_compound
0404 agricultural biotechnology
food
Starter
Dietary Nitrate
Sauerkraut
Fermentation
Food science
Temperature gradient gel electrophoresis
Food Science

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