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Works (2)
Updated: April 3rd, 2024 19:58
2022 article
Genome Sequences for Levilactobacillus brevis Autochthonous to Commercial Cucumber Fermentations
Page, C. A., Carter-Ogden, R. A., Lee, A. M., & Perez-Diaz, I. M. (2022, April 12). MICROBIOLOGY RESOURCE ANNOUNCEMENTS.
TL;DR:
The whole-genome sequences, along with annotations, of 11 Levilactobacillus brevis isolates from commercial cucumber fermentations performed in North Carolina and Minnesota are reported.
(via Semantic Scholar)
www.ncbi.nlm.nih.gov (repository)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 25, 2022
2022 article
Vegetable fermentations brined with low salt for reclaiming food waste
Little, C., Cruz-Martinez, V., St Fort, D. P., Pagan-Medina, C., Page, C. A., Perez-Perez, Y., … Perez-Diaz, I. M. (2022, March 28). JOURNAL OF FOOD SCIENCE.
author keywords: fermentation; food waste; reclaim; vegetable
MeSH headings : Cucumis sativus / chemistry; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Refuse Disposal; Sodium Chloride / analysis; Sodium Chloride, Dietary / analysis; Sugars; Vegetables
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 8, 2022
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