id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-5651	PETÄJÄ, E.; MYLLYNIEMI, P.; PETÄJÄ, P.	Use of inoculated lactic acid bacteria in fermenting sour cabbage	2000	12	.pdf	application/pdf	6041	347	72	The nutrient broth culture count was 6.8 log cfu/ml; the aim count in the vegetable mixture was 3 log cfu/g. Grouping of sour cabbages The purpose was to examine how L. alimentar- ius and P. pentosaceus strain POHK ferment sour cabbage and the effect of these bacteria on the growth of yeast in sour cabbage. The pH value of experimental sour cabbage groups (1–6) during fermentation (0, 10 and 21 days) and storage (2, 3 and 5 months).	cache/afs-5651.pdf	txt/afs-5651.txt