Identification of lactic acid bacteria strains isolated from spontaneously fermented sauerkraut and their use in fermentation of sauerkraut and sauerkraut juice in combination with a low NACI content - Wiander, Britta; Ryhänen, Eeva-Liisa (A V A Agrarverlag, 2008)
Keywords: Re; hapankaalimehu; vihannekset; hapankaali; hapattaminen; probiootit; maitohappobakteerit; maitohappokäyminen; vegetables; fermentation; probiotics; lactic acid bacteria; lactic fermentation; sauerkraut; sauerkraut juice