Antonie van Leeuwenhoek

, Volume 49, Issue 3, pp 337–348

Lactic acid fermentation in the production of foods from vegetables, cereals and legumes

Authors

  • Keith H. Steinkraus
    • Institute of Food ScienceCornell University
Article

DOI: 10.1007/BF00399508

Cite this article as:
Steinkraus, K.H. Antonie van Leeuwenhoek (1983) 49: 337. doi:10.1007/BF00399508

Abstract

Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuelefficient. Lactic acid fermented foods have an important role in feeding the world's population on every continent today. As world population rises, lactic acid fermentation is expected to become even more important in preserving fresh vegetables, fruits, cereals and legumes for feeding humanity.

Copyright information

© H. Veenman & Zonen B.V. 1983