Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
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DOI: 10.1177/1082013217741798
Abstract: The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was… read more here.
Keywords: lactobacillus paracasei; fermented using; starter culture; sauerkraut fermented ... See more keywords