NEW APPROACH OF INVESTIGATION IN THE FIELD OF PRODUCTION OF FERMENTED PRODUCTS
O. Y. Lyalina,
N. E. Posokina,
V. I. Tereshonok
Affiliations
O. Y. Lyalina
Federal State Budgetary Scientific Research Institution «All-Russian Research Institute of canning technology» 142703, Moscow region, Vidnoe, Shkolynaya street, 78
N. E. Posokina
Federal State Budgetary Scientific Research Institution «All-Russian Research Institute of canning technology» 142703, Moscow region, Vidnoe, Shkolynaya street, 78
V. I. Tereshonok
Federal State Budgetary Scientific Research Institution «All-Russian Scientific Research Institute of vegetable breeding and seed production» 143080, Russia, Moscow region, Odintsovo district, p. VNIISSOK, Selectionnaya street, 14
The review describes the aspects of lactic acid fermentation stages and actors have an impact on the process of fermentation of vegetables, the use of pure cultures of micro-organisms in the production of lactic acid fermented vegetable products.
