Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties of cabbages (Ambrosia, Avak, Cabton, Galaxy, Jagu...

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Detalles Bibliográficos
Autores principales: Satora, Paweł, Skotniczny, Magdalena, Strnad, Szymon, Ženišová, Katarína
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767181/
https://www.ncbi.nlm.nih.gov/pubmed/33353237
http://dx.doi.org/10.3390/ijms21249699

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767181/
https://www.ncbi.nlm.nih.gov/pubmed/33353237
http://dx.doi.org/10.3390/ijms21249699

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