Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage

Nataliya E. Posokina; Anna I. Zakharova

Vegetable crops of Russia
Ovoŝi Rossii

ISSN 2072-9146 (Print)
ISSN 2618-7132 (Online)

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Vegetable crops of Russia

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Posokina N.E., Zakharova A.I. Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage. Vegetable crops of Russia. 2019;(4):80-84. (In Russ.) https://doi.org/10.18619/2072-9146-2019-4-80-84

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-9146 (Print)
ISSN 2618-7132 (Online)

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Pivovarov V.F.

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About the Authors

Nataliya E. Posokina
Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)
Russian Federation

Head of the laboratory, Candidate of Technical Sciences (Ph.D.)

78, Shkolnaya Street, Vidnoe, Moscow region, 142703

Anna I. Zakharova
Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)
Russian Federation

Senior Researcher

78, Shkolnaya Street, Vidnoe, Moscow region, 142703

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Vegetable crops of Russia

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