Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

Food Microbiology

Volumn 33, Issue 2, 2013, Pages 185-196

  Wouters, D ^a   Bernaert, N ^b   Conjaerts, W ^a   Van Droogenbroeck, B ^b   De Loose, M ^b   De Vuyst, L ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b Ministry of the Flemish Community   (Belgium)

Author keywords

Lactic acid bacteria; Leek; Vegetable fermentation

Indexed keywords

ACETIC ACID; ALCOHOL; FRUCTOSE; LACTIC ACID; MANNITOL;

ARTICLE; BACTERIUM; BIODIVERSITY; CHEMISTRY; CLASSIFICATION; FERMENTATION; HUMAN; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; MICROBIOLOGY; ONION; TASTE;

ACETIC ACID; BACTERIA; BIODIVERSITY; ETHANOL; FERMENTATION; FRUCTOSE; HUMANS; KINETICS; LACTIC ACID; MANNITOL; ONIONS; TASTE;

ALLIUM; ALLIUM AMPELOPRASUM; ALLIUM PORRUM; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; PSEUDOMONADACEAE;

EID: 84871716675     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.09.016     Document Type: Article

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