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The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge abo...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7815776/ https://www.ncbi.nlm.nih.gov/pubmed/33469050 http://dx.doi.org/10.1038/s41598-021-81105-x |