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A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations
Most vegetable fermentations are carried out without the use of starter cultures, using a technology that has remained virtually unchanged for centuries. As the scale of industrial vegetable fermentations increases worldwide, the disposal of salt (chloride) waste, which is generated during processing of these products, has become a major problem. The development of new technology to reduce the amount of salt used in vegetable fermentations may require a greater understanding of the microbial ecology of these fermentations, and may also require the use of starter cultures.
Breidt, F. Jr.
Paper presented at the 12th World Congress of Food Science and Technology held July 16-20, 2003, Chicago, Illinois.
Journal of food science 2004 Jan-Feb., v. 69, no. 1
Journal Articles, USDA Authors, Peer-Reviewed
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Agricultural Research Service
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