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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Dettagli Bibliografici
Pubblicato in:Appl Environ Microbiol
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 2018
Soggetti:
Food Microbiology
Accesso online: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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