Journal of food scienceFermentationTasteColorLactiplantibacillus plantarumNitrites
Effects of Mixed Fermentation With Lactic Acid Bacteria and Yeast on Nitrite Degradation, Color Protection, Antimicrobial Activity, and Flavor Characteristics of Sauerkraut.
Wenjia Li, Ping Tang, Feng Meng, Wanying Wang, Yanan Zhang, Qiao Guo, Jiayue Song, Xiyu Wang, Dengyi Ye, Yanyu Shi, Ping Chen, Biying Zhang
Published: 202510.1111/1750-3841.70772
Abstract
Fermentation is fundamental in determining the sensory qualities, safety, and nutritional value of sauerkraut. This study introduces a novel co-fermentation strategy for Northeast Chinese sauerkraut that harnesses the synergistic interaction between…
Preview only. Read the full abstract at the source