Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes

Journal of the Science of Food and Agriculture

Volumn 94, Issue 8, 2014, Pages 1600-1606

  Paramithiotis, Spiros ^a   Kouretas, Konstantinos ^a   Drosinos, Eleftherios H ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Green tomatoes; Lactobacillus casei; Leu. citreum; Leuconostoc mesenteroides; Spontaneous fermentation

Indexed keywords

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; LACTOBACILLUS CASEI; LEUCONOSTOC MESENTEROIDES; LYCOPERSICON ESCULENTUM; OLEACEAE;

CLASSIFICATION; ECOSYSTEM; FERMENTATION; FRUIT; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; PH; POLYMERASE CHAIN REACTION; TOMATO;

ECOSYSTEM; FERMENTATION; FRUIT; GENOTYPE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LEUCONOSTOC; LYCOPERSICON ESCULENTUM; POLYMERASE CHAIN REACTION;

EID: 84900524860     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6464     Document Type: Article

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