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Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
fermentation lactic acid bacteria L. lactis ssp. lactis L. mesenteroides organoleptic properties sauerkraut
2014/3/19
Sauerkraut fermentation course was observed in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21°C) using starter cultures (control; Leuconostoc meseneroides – 700 mil. cfu/ml; Lact...