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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Detalles Bibliográficos
Autores principales: Lu, Zhongjing, Pérez-Díaz, Ilenys M., Hayes, Janet S., Breidt, Fred
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7332585/
https://www.ncbi.nlm.nih.gov/pubmed/32670232
http://dx.doi.org/10.3389/fmicb.2020.01306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7332585/
https://www.ncbi.nlm.nih.gov/pubmed/32670232
http://dx.doi.org/10.3389/fmicb.2020.01306

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