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Microbial characterization of the Japanese traditional pickle senmaizuke produced by two different manufacturing processes
Senmaizuke, a traditional turnip pickle, prepared in Kyoto, Japan, is produced via two types of manufacturing processes: with and without vinegar for fermentation. The aim of this study was to reveal the microbial community and growth behavior in the products and manufacturing processes of two types...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358362/ https://www.ncbi.nlm.nih.gov/pubmed/34401093 http://dx.doi.org/10.1002/fsn3.2419 |