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

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Study design: Other primary literature
Subject: Unknown
Publication year: 2020
Source: doi.org
Abstract display: Not reproduced here
Publication status: Active
Status checked: 17 Aug 2026
Collected: 3 Aug 2026
Freshness: Current
Review stage: Automated
Record status: Published

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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

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