Why must the process of sauerkraut fermentation be carried out anaerobically and why are such large quantities of organic acids produced with a relatively small production of bacterial biomass?
Sauerkraut is produced by bacterial fermentation of carbohydrate sources released from shredded cabb Show more Sauerkraut is produced by bacterial fermentation of carbohydrate sources released from shredded cabbage that is typically salted and bruised to release the contents of the cells. This is a heterolactic fermentation that produces large amounts of lactic as well as other organic acids. Why must the process of sauerkraut fermentation be carried out anaerobically and why are such large quantities of organic acids produced with a relatively small production of bacterial biomass?
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