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Why must the process of sauerkraut fermentation be carried out anaerobically and why are such large quantities of organic acids produced with a relatively small production of bacterial biomass?
outline of the enactment describing its general form identifying and describing its key provisions including any delegated powers and summarising its legislative
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May 23, 2022Why must the process of sauerkraut fermentation be carried out anaerobically and why are such large quantities of organic acids produced with a relatively small production of bacterial biomass?
Sauerkraut is produced by bacterial fermentation of carbohydrate sources released from shredded cabb Show more Sauerkraut is produced by bacterial fermentation of carbohydrate sources released from shredded cabbage that is typically salted and bruised to release the contents of the cells. This is a heterolactic fermentation that produces large amounts of lactic as well as other organic acids. Why must the process of sauerkraut fermentation be carried out anaerobically and why are such large quantities of organic acids produced with a relatively small production of bacterial biomass?
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