Chapter 17. Vegetable Fermentations

  1. Prof. Dr. H.-J. Rehm4 and
  2. Dr. G. Reed5
  1. Henry P. Fleming1,
  2. Kyu H. Kyung2 and
  3. Fred Breidt3

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch17j

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Fleming, H. P., Kyung, K. H. and Breidt, F. (2008) Vegetable Fermentations, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch17j

Editor Information

  1. 4

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 5

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. 1

    Raleigh, NC 27695–7624, USA

  2. 2

    Seoul, Korea

  3. 3

    Raleigh, NC 27695–7624, USA

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • scientific;
  • technology;
  • fermentation;
  • manipulation;
  • cucumbers

Summary

This chapter contains sections titled:

  • Introduction

  • Cucumbers for Pickles

  • Cabbage for Sauerkraut

  • Kimchi

  • Culture Development for Vegetable Fermentations

  • References