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Fig. 1 | Annals of Microbiology

Fig. 1

From: Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

Fig. 1

Changes in nitrite concentration in pickled cabbage (a) and radish (b) during sauerkraut fermentation. Open circles Spontaneous fermentation, filled circles inoculated fermentation of Lactobacillus plantarum Shanghai brewing 1.08 and Zygosaccharomyces rouxii CGMCC 3791. Error bars Standard deviation (SD) (n = 3)

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Annals of Microbiology

ISSN: 1869-2044

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