2019 journal article

Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl

FOOD MICROBIOLOGY, 77, 10–20.

By: I. Perez-Diaz, J. Hayes n, E. Medina, A. Webber n, N. Butz*, A. Dickey, Z. Lu, M. Azcarate-Peril *

author keywords: Aerobic bacteria; Gram-negative; Cucumber fermentation; Microbiome
Source: Web Of Science
Added: October 19, 2018