Influence of consortia of lactic acid microorganisms on the dynamics of active and titratable acidity at the main stage of fermentation of white cabbage

Fermented cabbage is traditionally produced naturally, where under the action of lactic acid bacteria contained in raw materials, carbohydrates are converted into lactic acid. However, the direct fermentation process does not always lead to an optimal quality product. That is why the use of lactic acid microorganisms is a good alternative to the direct fermentation of cabbage, as with the help of starter cultures the process can be controlled. In this connection, the use of strains of lactic acid microorganisms allows to achieve rapid production of lactic and acetic acids and leads to a rapid decrease in pH, which in turn leads to the suppression of pathogenic microflora, and therefore to the creation of favorable conditions for the fermentation process. The aim of this study was to study the effect of consortia of lactic acid microorganisms on the dynamics of active and titratable acidity in the main stage of fermentation of white cabbage of the variety "Parus". For the study, the prepared modified model medium (MMC) from cabbage was used...