The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds

Abstract The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful know...

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Autores principales: Kazunori Sawada, Hitoshi Koyano, Nozomi Yamamoto, Takuji Yamada
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/2dad3238d0a4477b9446ddc5e826a48a
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