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Modulation of the bacterial population in commercial cucumber fermentations by brining salt type.
Pérez-Díaz, I M; Dickey, A N; Fitria, R; Ravishankar, N; Hayes, J; Campbell, K; Arritt, F.
  • Pérez-Díaz IM; Food Science Research Unit, USDA-Agricultural Research Service, SEA, Raleigh, NC, USA.
  • Dickey AN; Bioinformatics Research Center, North Carolina State University, Raleigh, NC, USA.
  • Fitria R; Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA.
  • Ravishankar N; Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA.
  • Hayes J; Food Science Research Unit, USDA-Agricultural Research Service, SEA, Raleigh, NC, USA.
  • Campbell K; Mount Olive Pickle Company, Mount Olive, NC, USA.
  • Arritt F; Mount Olive Pickle Company, Mount Olive, NC, USA.
J Appl Microbiol ; 128(6): 1678-1693, 2020 Jun.
Article en En | MEDLINE | ID: mdl-31997433
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Sales (Química) / Bacterias / Cucumis sativus / Microbiota / Alimentos Fermentados Idioma: En Año: 2020 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Sales (Química) / Bacterias / Cucumis sativus / Microbiota / Alimentos Fermentados Idioma: En Año: 2020 Tipo del documento: Article