Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversit...

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Detalles Bibliográficos
Autores principales: Staninska-Pięta, Justyna, Czarny, Jakub, Wolko, Łukasz, Cyplik, Paweł, Drożdżyńska, Agnieszka, Przybylak, Martyna, Ratajczak, Katarzyna, Piotrowska-Cyplik, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453225/
https://www.ncbi.nlm.nih.gov/pubmed/37628078
http://dx.doi.org/10.3390/foods12163079

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453225/
https://www.ncbi.nlm.nih.gov/pubmed/37628078
http://dx.doi.org/10.3390/foods12163079

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