REGULIERUNGS- UND KONTROLLVERFAHREN FUER AEROBE UND/ODER ANAEROBE GEMISCHTGAERUNG SEINE VERWENDUNG IN DER LEBENSMITTELHERSTELLUNG ODER -KONSERVIERUNG.

摘要

In the process, the iron concentration of the fermentation medium is adjusted so as to inhibit non-lactic fermentation. The process makes it possible to provide for improved production and/or preservation of products or compositions, in particular food products or compositions.