Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit

Author:

Franco Wendy,Pérez-Díaz Ilenys M.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference18 articles.

1. Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives Bella di Cerignola;Bevilacquia;Journal Food Science,2009

2. Pickle and Sauce Making;Binsted,1962

3. A comparative study on the transport of L(-) malic acid and other short-chain carboxylic acids in the yeast Candida utilis: evidence for a general organic permease;Cássio;Yeast,1993

4. Film yeasts on commercial cucumber brines;Etchells;Food Technology,1950

5. The aerobacter fermentation of cucumbers during salting;Etchells;Technical Bulletin Michigan State College,1945

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