Modulation of the bacterial population in commercial cucumber fermentations by brining salt type-Reference-Cited by-同舟云学术

Modulation of the bacterial population in commercial cucumber fermentations by brining salt type

Published:2020-02-21 Issue:6 Volume:128 Page:1678-1693
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Pérez‐Díaz I.M.¹^ORCID,Dickey A.N.²,Fitria R.³,Ravishankar N.³,Hayes J.¹,Campbell K.⁴,Arritt F.⁴

Affiliation:

1. Food Science Research Unit USDA‐Agricultural Research Service SEA Raleigh NC USA

2. Bioinformatics Research Center North Carolina State University Raleigh NC USA

3. Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University Raleigh NC USA

4. Mount Olive Pickle Company Mount Olive NC USA

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.14597

Reference30 articles.

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