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Janet S. Hayes
North Carolina State University
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Published on Feb 1, 2019in Food Microbiology 4.09
Ilenys M. Pérez-Díaz10
Estimated H-index: 10
(NCSU: North Carolina State University),
Janet S. Hayes (NCSU: North Carolina State University)+ 5 AuthorsMaria Andrea Azcarate-Peril4
Estimated H-index: 4
(UNC: University of North Carolina at Chapel Hill)
Abstract Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%) , Pantoea (9.25%), S...
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