Compartmentalization of lactic acid bacteria and yeasts in the fermentation of brined cucumbers*1
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Fermented Vegetables as Vectors for Relocation of Microbial Diversity from the Environment to the Human Gut;How Fermented Foods Feed a Healthy Gut Microbiota;2019
2. Tolerance of Yeasts Isolated from Pickled Cucumbers to Stress Factors;Mikrobiolohichnyi Zhurnal;2017-09-30
3. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage;The Microbiological Quality of Food;2017
4. Characteristics of Spoilage-Associated Secondary Cucumber Fermentation;Applied and Environmental Microbiology;2012-02-15
5. Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber Fruit;Journal of Food Science;2005-06
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