The cutting type of vegetables influences the spontaneous fermentation rate

The cutting type of vegetables influences the spontaneous fermentation rate

Fermented vegetables are mainly produced by the spontaneous fermentation of raw vegetables that are roughly or thinly cut, salted and incubated in an oxygen-free environment. Despite the variety of cutting types and their potential role in the rate of solute diffusion from vegetable tissue, and henc...

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Bibliographic Details
Main Authors: Valence, Florence, Junker, Romane, Baty, Céline, Rué, Olivier, Mariadassou, Mahendra, Madec, Marie Noëlle, Maillard, Marie-Bernadette, Bage, Anne-Sophie, Chuat, Victoria, Marché, Laurent, Thierry, Anne
Format: Article
Language:English
Published: Peer Community In 2025-05-01
Series:Peer Community Journal
Subjects:
fermented carrot, sauerkraut, cutting, lactic acid bacteria, Leuconostoc, enterobacteria, natural fermentation
Online Access:https://peercommunityjournal.org/articles/10.24072/pcjournal.553/
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https://peercommunityjournal.org/articles/10.24072/pcjournal.553/

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