Publication details
Zelí jako mléčně kysaná zelenina
| Title in English | Cabbage as a lactic fermented vegetables |
|---|---|
| Authors | |
| Year of publication | 2012 |
| Type | Article in Periodical |
| Magazine / Source | Výživa a potraviny |
| MU Faculty or unit | |
| Citation | |
| Field | Public health care, social medicine |
| Keywords | cabbage; Lactic fermentation; bacteria |
| Attached files | |
| Description | Lactic fermentation is generally used for the conservation of vegetables. Fermentation is not only a natural form of food conservation but will change its taste as well. A number of living bacteria in the cabbage based products was determined. These were home-made and commercially available products. It is assumed that the home-made products contain living microflora in a sufficient quantity, whereas commercial products may vary. Some are labelled chemical conservation or heated, others not. |