UA140653U - METHOD OF CABBAGE FERMENTATION - Google Patents

METHOD OF CABBAGE FERMENTATION

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Publication number
UA140653U
UA140653U UAU201907928U UAU201907928U UA140653U UA 140653 U UA140653 U UA 140653U UA U201907928 U UAU201907928 U UA U201907928U UA U201907928 U UAU201907928 U UA U201907928U UA 140653 U UA140653 U UA 140653U
Authority
UA
Ukraine
Prior art keywords
cabbage
composition
temperature
fermentation
concentration
Prior art date
Application number
UAU201907928U
Other languages
Ukrainian (uk)
Inventor
Ольга Миколаївна Василюк
Інна Леонтіївна Гармашева
Надія Констянтинівна Коваленко
Любов Тимофіївна Олещенко
Валентин Степанович Підгорський
Original Assignee
Інститут Мікробіології І Вірусології Ім. Д.К. Заболотного Національної Академії Наук України
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Інститут Мікробіології І Вірусології Ім. Д.К. Заболотного Національної Академії Наук України filed Critical Інститут Мікробіології І Вірусології Ім. Д.К. Заболотного Національної Академії Наук України
Priority to UAU201907928U priority Critical patent/UA140653U/en
Publication of UA140653U publication Critical patent/UA140653U/en

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Abstract

Спосіб ферментації капусти, при якому до подрібненої капусти додають заквасочну композицію "ЛактоКап", яка містить штами Lactobacillus plantarum, з антиоксидантною та антагоністичною активністю. Ферментацію здійснюють 48 год. при температурі 24 °C та концентрації заквасочної композиції 0,6 %. Або при температурі 36 °C та концентрації заквасочної композиції 0,4 %.A method of fermenting cabbage, in which a leaven composition "LactoCap" containing strains of Lactobacillus plantarum with antioxidant and antagonistic activity is added to the shredded cabbage. Fermentation is carried out for 48 hours. at a temperature of 24 ° C and a concentration of the starter composition of 0.6%. Or at a temperature of 36 ° C and a yeast composition concentration of 0.4%.

UAU201907928U 2019-07-11 2019-07-11 METHOD OF CABBAGE FERMENTATION UA140653U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201907928U UA140653U (en) 2019-07-11 2019-07-11 METHOD OF CABBAGE FERMENTATION

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201907928U UA140653U (en) 2019-07-11 2019-07-11 METHOD OF CABBAGE FERMENTATION

Publications (1)

Publication Number Publication Date
UA140653U true UA140653U (en) 2020-03-10

Family

ID=70108891

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201907928U UA140653U (en) 2019-07-11 2019-07-11 METHOD OF CABBAGE FERMENTATION

Country Status (1)

Country Link
UA (1) UA140653U (en)

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