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Pickling - Wikipedia, the free encyclopedia |
 | | When the salt concentration and the temperature is low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. |
 | | When the temperatures are higher, Lactobacillus plantarum dominates, which produces primarily lactic acid. |
 | | Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. |
| en.wikipedia.org /wiki/Pickling (762 words) |
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