Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation

Cucumber fermentations are one of the most important vegetable fermentations in the United States. The fermentation is usually driven by lactic acid bacteria (LAB) indigenous to fresh cucumbers. But LAB are greatly outnumbered by many Gram-negative bacteria on fresh cucumbers, which may influence th...

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Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: Lu, Zhongjing, Pérez-Díaz, Ilenys M., Hayes, Janet S., Breidt, Fred
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2020
Fag:
Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7332585/
https://ncbi.nlm.nih.gov/pubmed/32670232
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.01306
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