Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

Idli, a naturally fermented Indian food, is prepared from a mixture of rice and black gram (lentil). To understand its microbial community during fermentation, detailed analysis of the structural and functional dynamics of the idli microbiome was performed by culture-dependent and -independent appro...

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Vydáno v:Appl Environ Microbiol
Hlavní autoři: Mandhania, Madhvi H., Paul, Dhiraj, Suryavanshi, Mangesh V., Sharma, Lokesh, Chowdhury, Somak, Diwanay, Sonal S., Diwanay, Sham S., Shouche, Yogesh S., Patole, Milind S.
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology 2019
Témata:
Food Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6581174/
https://ncbi.nlm.nih.gov/pubmed/31053581
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00368-19
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