The study investigated the formation of glucosinolate breakdown products and other biomolecules in sauerkraut using different starter cultures of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus sakei, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactococcus lactis N8 and L. lactis LAC67). Moreover, we examined the antimicrobial effects of cabbage juice containing nisin and glucosinolate...
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