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Fig. 5 | Annals of Microbiology

Fig. 5

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

Fig. 5

Influence of inoculated fermentation on total titratable acid (a) and ethanol concentration (b) during Chinese sauerkraut manufacture. White bars Spontaneous fermentation, gray bars inoculated fermentation of L. plantarum Shanghai brewing 1.08 and Z. rouxii CGMCC 3791. Error bars SD (n = 3). Statistically significant differences (p < 0.05) were determined by Student’s t test and are indicated with an asterisk

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Annals of Microbiology

ISSN: 1869-2044

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