Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.

Food microbiology2020Ucar RA, Pérez-Díaz IM, Dean LL

Study designOther primary literature

SubjectUnknown

Abstract

cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。

MeSH

BioreactorsCitrullineColony Count, MicrobialCucumis sativusFermentationFermented FoodsFood MicrobiologyGlucoseHydrogen-Ion ConcentrationLactobacillusTrehaloseXylose

DOI 10.1016/j.fm.2020.103454

PMID 32539957

View source →