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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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2018
Assuntos:
Food Microbiology
Acesso em linha: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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