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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Опубликовано в: :Appl Environ Microbiol
Главные авторы: 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
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology 2018
Предметы:
Food Microbiology
Online-ссылка: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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