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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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2018
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5981062/
https://www.ncbi.nlm.nih.gov/pubmed/29654180
http://dx.doi.org/10.1128/AEM.00134-18

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5981062/
https://www.ncbi.nlm.nih.gov/pubmed/29654180
http://dx.doi.org/10.1128/AEM.00134-18

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