• Shaikh Rajesh Ali

Fermentation is one of the most important methods of food preservation. Sauerkraut the fermented food traditionally used as a low cost ready to eat food originated approximately 2,000 years ago in China, where it is known as suan cai, with a literal translation of “sour vegetable”. Now fermented cabbage also known as sauerkraut are consider as probiotic food that are full of probiotic lactic acid bacteria (LAB) and rich in Vitamins (especially A, B, C, some extent of vit-K) and minerals which ultimately boost our immune system and increase the digestibility.

Lactic acid bacteria, Mixed fermentation, Hedonic scale, Ascorbic acid

"NUTRITIONAL AND SENSORY EVALUATION OF SAUERKRAUT PREPARED BY MIXED FERMENTATION OF LACTIC ACID BACTERIA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 7, page no.1401-1408, July-2018, Available :http://www.jetir.org/papers/JETIR180Z097.pdf

"NUTRITIONAL AND SENSORY EVALUATION OF SAUERKRAUT PREPARED BY MIXED FERMENTATION OF LACTIC ACID BACTERIA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 7, page no. pp1401-1408, July-2018, Available at : http://www.jetir.org/papers/JETIR180Z097.pdf