The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms

As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate. The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and imp...

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Autores principales: Arie Srihardyastutie, Sasangka Prasetyawan, Radhinal Zikri Firdaus, Fidelia Berenice Prayugo, Yolanda Kresmonia, Tinok Dwi Ananda, Alfi Salamah
Formato: article
Lenguaje:EN
Publicado: University of Brawijaya 2021
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Acceso en línea:https://doaj.org/article/2a7f2964dc7e40638a623bb89912d676
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