Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
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چکیده
منابع مشابه
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been p...
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Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentati...
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ژورنال
عنوان ژورنال: Journal of Functional Foods
سال: 2020
ISSN: 1756-4646
DOI: 10.1016/j.jff.2020.103971