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

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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.

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  1. Institute of Food Science, Cornell University, 14456, Geneva/Ithaca, N. Y., USA

    Keith H. Steinkraus

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Steinkraus, K.H. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes. Antonie van Leeuwenhoek 49, 337–348 (1983). https://doi.org/10.1007/BF00399508

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