Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation

Author:

Müller Alexandra,Rösch NielsORCID,Cho Gyu-Sung,Meinhardt Ann-Katrin,Kabisch JanORCID,Habermann DianaORCID,Böhnlein Christina,Brinks Erik,Greiner RalfORCID,Franz Charles M.A.P.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference27 articles.

1. Binding of iodide to bovine serum albumin and protamine studied with an ion-selective electrode;Ayranci;Food Chem.,1995

2. Evolutionary engineering to enhance starter culture performance in food fermentations;Bachmann;Curr. Opin. Biotechnol.,2015

3. Performance of 16S rDNA primer pairs in the study of rhizosphere and endosphere bacterial microbiomes in metabarcoding studies;Beckers;Front. Microbiol.,2016

4. Traditionally produced sauerkraut as a source of autochthonous functional cultures;Beganovic;Microbiol. Res.,2014

5. Fermentierte pflanzliche lebensmittel;Buckenhüskes,2007

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