How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities
Author:
Affiliation:
1. Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy
2. Department of Soil, Plant and Food Sciences, University of Bari A. Moro, Bari, Italy
3. Department of Biology, University of Padova, Padova, Italy
Abstract
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.00168-22
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4. Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures
5. Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses
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