NEW APPROACH OF INVESTIGATION IN THE FIELD OF PRODUCTION OF FERMENTED PRODUCTS
https://doi.org/10.18619/2072-9146-2015-2-70-74
Abstract
The review describes the aspects of lactic acid fermentation stages and actors have an impact on the process of fermentation of vegetables, the use of pure cultures of micro-organisms in the production of lactic acid fermented vegetable products.
About the Authors
O. Y. Lyalina
Federal State Budgetary Scientific Research Institution «All-Russian Research Institute of canning technology» 142703, Moscow region, Vidnoe, Shkolynaya street, 78
Russian Federation
Russian Federation
N. E. Posokina
Federal State Budgetary Scientific Research Institution «All-Russian Research Institute of canning technology» 142703, Moscow region, Vidnoe, Shkolynaya street, 78
Russian Federation
Russian Federation
V. I. Tereshonok
Federal State Budgetary Scientific Research Institution «All-Russian Scientific Research Institute of vegetable breeding and seed production» 143080, Russia, Moscow region, Odintsovo district, p. VNIISSOK, Selectionnaya street, 14
Russian Federation
Russian Federation
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Review
For citations:
Lyalina O.Y., Posokina N.E., Tereshonok V.I. NEW APPROACH OF INVESTIGATION IN THE FIELD OF PRODUCTION OF FERMENTED PRODUCTS. Vegetable crops of Russia. 2015;(2):70-74. (In Russ.) https://doi.org/10.18619/2072-9146-2015-2-70-74
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