Defined vegetable lactic acid bacteria cultures
A defined vegetable lactic acid bacteria culture is a chosen strain or blend added to a vegetable ferment. Its effect depends on the strain, the vegetable, the salt level and the process.
Ingredients
1086 articles on substrates, cultures and additives.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
All cultures100
Koji and amylolytic starters31
Yeasts18
Dairy starter cultures15
Ripening moulds and yeasts11
Meat starter cultures8
SCOBYs and grain cultures6
Back-slopped and retained starters5
Leavens and sourdough starters3Lactic cultures2Legume mould starters1
Koji and amylolytic starters31Yeasts18Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1Lactic cultures
Tetragenococcus halophilus
A salt-tolerant lactic acid bacterium that works in soy-sauce moromi and is also recorded in miso, where strain differences decide how it behaves.