2011OpenAlex89 citations
Improved Sauerkraut Production with Probiotic Strain <i>Lactobacillus plantarum</i> L4 and <i>Leuconostoc mesenteroides</i> LMG 7954
Jasna Novak, Andreja Leboš Pavunc, Krešimir Gjuračić, Marina Špoljarec, Jagoda Šušković, Blaženka Kos
Journal of Food Science
Abstract
The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
process_mechanism100% confidence
fermented cabbage heads can be produced with probiotic value and lower NaCl concentration
“This could not only be of economic but also of ecological importance.”
Concepts
Leuconostoc mesenteroidesProbioticStarterFermentationFood scienceLactobacillus plantarumLactic acidBacteria