Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heteroge...

Descripción completa

Detalles Bibliográficos
Autores principales: Van Reckem, Emiel, Geeraerts, Wim, Charmpi, Christina, Van der Veken, David, De Vuyst, Luc, Leroy, Frédéric
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794416/
https://www.ncbi.nlm.nih.gov/pubmed/31649643
http://dx.doi.org/10.3389/fmicb.2019.02302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794416/
https://www.ncbi.nlm.nih.gov/pubmed/31649643
http://dx.doi.org/10.3389/fmicb.2019.02302

Ejemplares similares