Improved Sauerkraut Production with Probiotic Strain <i>Lactobacillus plantarum</i> L4 and <i>Leuconostoc mesenteroides</i> LMG 7954

Abstract

The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.