Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
Ask Us!Toggle Chat Widget

Fermentation Science: Vegetables

Selected Books

Browse for Books in the Library

Walker Library is moving from the Dewey Decimal System of classification to the Library of Congress (LC) system. During this process, we are using both systems, with LC books and Dewey books on different floors. You can find a specific book's location and call number in the Library Catalog.

LC Call Numbers (2nd floor)

TP368-456  Food Processing and Manufacture
TP500-660 Fermentation industries. Beverages. Alcohol

Dewey Call Numbers (4th floor)

663 Beverage Technology
664 Food Technology

Helpful Definitions

Pediococcus spp.- homofermentative lactic acid bacteria. P. pentosaceus and P. acidilactici are used as starter cultures for fermented sausages, vegetables, and soy milk, as well as for inoculation of silage. P. pentosaceus produces bacteriocins.

(Source: Oxford Reference)