New possibilities of the utilization of the iodinated salt in the fermentation process
1998
Doman, M. (Akademia Rolnicza, Lublin (Poland). Katedra Przemyslu Rolno-Spozywczego i Przechowalnictwa) | Kisielewska, E. | Popowski, J.
The aim of this study is to examine the influence of different concentration of potassium iodide (KJ), which are comparable to the concentration of the iodine in iodized salt on the process of fermentation e.g. cabbage fermentation. The influence of potassium iodide on different species of microorganisms, which participate in the process of cabbage fermentation is presented. The effects of varying concentrations of KJ on the metabolism and growth of Lactobacillus plantarum, were examined
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