The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Hylocereus polyrhizus) identified by means of molecular tools

Red dragon fruit (RDF) is well-known for its high nutritional content, especially the red pigment betacyanins that possess high antioxidant activity. Natural fermentation is an ancient yet outstanding technique that relies on the autochthonous microbiota from fruits and vegetables surfaces to preser...

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Detalles Bibliográficos
Autores principales: Lim, Teck Wei, Choo, Kah Yee, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10658323/
https://www.ncbi.nlm.nih.gov/pubmed/38027851
http://dx.doi.org/10.1016/j.heliyon.2023.e21940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10658323/
https://www.ncbi.nlm.nih.gov/pubmed/38027851
http://dx.doi.org/10.1016/j.heliyon.2023.e21940

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