Fresh marigold flower lactic fermentation process
2006
A process for fermenting the fresh flower of marigold by bacterium lactis includes such steps as drying in the air, screening, loading it in fermenting pool, uniformly spraying composite bacterium lactis, compacting, sealing, and anaerobic fermenting at medium temp for 8-12 days. Its advantages are high acid generating speed and wall-breaking effect, and unique taste.
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