Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients-Reference-Cited by-同舟云学术

Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients

Published:2022-06-29 Issue:3 Volume:10 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Rothwell Madison A. R.¹,Zhai Yawen²,Pagán-Medina Christian G.³,Pérez-Díaz Ilenys M.³^ORCID

Affiliation:

1. Department of Biological Sciences, North Carolina State University, Raleigh, North Carolina, USA

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

3. U.S. Department of Agriculture, Agricultural Research Service, SEA Food Science and Market Quality and Handling Research Unit, North Carolina State University, Raleigh, North Carolina, USA

Abstract

While the abundance of specific ɣ-proteobacteria species varies among vegetable type, several harbor Enterobacteriaceae and Pseudomonadaceae that benefit the plant system. It is documented that such bacterial populations decrease in density early in vegetable fermentations.

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.01031-21

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