Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods

Fermentation of capers (the fruits of Capparis sp.) was studied by molecular and culture-independent methods. A lactic acid fermentation occurred following immersion of caper berries in water, resulting in fast acidification and development of the organoleptic properties typical of this fermented fo...

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Detalhes bibliográficos
Main Authors: Pérez Pulido, Rubén, Ben Omar, Nabil, Abriouel, Hikmate, Lucas López, Rosario, Martínez Cañamero, Magdalena, Gálvez, Antonio
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2005
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC1317326/
https://ncbi.nlm.nih.gov/pubmed/16332762
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.12.7872-7879.2005
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