Lactoferment process

The majority of lactic acid fermented vegetable juice is manufactured according to the lactoferment process (Buckenhueskes Gierschner, 1989). In that case, the initially produced mash or raw juice is pasteurized prior to fermentation so that pure-culture fermentation can be achieved through the addition of a starter. LAB described for this purpose include Lactobacillus species (iMctobacillus acidophilus, iMctobacillus delbrueckii, iMctobacillus helveticus. Lb. plantarum, IMctobacillus salivarius, Lactobacillus xylosus. Lb. brevis and Lb. casei), Ic. lactis and L mesenteroides. The species most often used today are commercially available strains of Lb. plantarum and sometimes Lb. casei. 

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See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ ]

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