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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2020
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| Materias: | |
| 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 |