Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods

Journal of Food Science

Volumn 81, Issue 1, 2016, Pages M121-M129

  Medina, Eduardo ^a,b   Pérez Díaz, Ilenys M ^d   Breidt, Fred ^d   Hayes, Janet ^d   Franco, Wendy ^c   Butz, Natasha ^e   Azcarate Peril, María Andrea ^e  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

^c PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

^e UNIVERSITY OF NORTH CAROLINA SCHOOL OF MEDICINE   (United States)

Author keywords

Acetic acid bacteria; Cucumbers; Fermented vegetables

Indexed keywords

LACTIC ACID;

BACTERIUM; CHEMISTRY; CLASSIFICATION; CUCUMBER; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PH; YEAST;

BACTERIA; CUCUMIS SATIVUS; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; YEASTS;

EID: 84953746160     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13158     Document Type: Article

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