✦ LIBER ✦

Lactic acid fermentation in the production of foods from vegetables, cereals and legumes

✍ Scribed by Keith H. Steinkraus

Publisher: Springer Netherlands
Year: 1983
Tongue: English
Weight: 715 KB
Volume: 49
Category: Article
ISSN: 0003-6072
DOI: 10.1007/bf00399508

No coin nor oath required. For personal study only.

✦ Synopsis

Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuelefficient. Lactic acid fermented foods have an important role in feeding the world's population on every continent today. As world population rises, lactic acid fermentation is expected to become even more important in preserving fresh vegetables, fruits, cereals and legumes for feeding humanity.

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