Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversit...

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Bibliographic Details
Main Authors: Justyna Staninska-Pięta, Jakub Czarny, Łukasz Wolko, Paweł Cyplik, Agnieszka Drożdżyńska, Martyna Przybylak, Katarzyna Ratajczak, Agnieszka Piotrowska-Cyplik
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
beetroot leaven
microbiome
next generation sequencing
betalain
organic acids
Online Access:https://www.mdpi.com/2304-8158/12/16/3079

Internet

https://www.mdpi.com/2304-8158/12/16/3079

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