Microbial interactions associated with secondary cucumber fermentation
Abstract
To evaluate the interaction between selected yeasts and bacteria and associate their metabolic activity with secondary cucumber fermentation. Selected yeast and bacteria, isolated from cucumber secondary fermentations, were inoculated as single and mixed cultures in a cucumber juice model system. Our results confirmed that during storage of fermented cucumbers and in the presence of oxygen, spoilage yeasts are able to grow and utilize the lactic...
Paper Details
Title
Microbial interactions associated with secondary cucumber fermentation
Published Date
Nov 6, 2012
Volume
114
Issue
1
Pages
161 - 172
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