Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria

Spontaneous vegetable fermentations, with their rich flavors and postulated health benefits, are regaining popularity. However, their microbiology is still poorly understood, therefore raising concerns about food safety. In addition, such spontaneous fermentations form interesting cases of man-made...

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Bibliographische Detailangaben
Veröffentlicht in:Appl Environ Microbiol
Hauptverfasser: Wuyts, Sander, Van Beeck, Wannes, Oerlemans, Eline F. M., Wittouck, Stijn, Claes, Ingmar J. J., De Boeck, Ilke, Weckx, Stefan, Lievens, Bart, De Vuyst, Luc, Lebeer, Sarah
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2018
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5981062/
https://ncbi.nlm.nih.gov/pubmed/29654180
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00134-18
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