Microbial communities of a variety of 75 homemade fermented vegetables

Microbial communities of a variety of 75 homemade fermented vegetables

Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisanal scales and poorly characterized. Our aim was to...

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Bibliographic Details
Main Authors: Anne Thierry, Marie-Noelle Madec, Victoria Chuat, Anne-Sophie Bage, Olivier Picard, Cécile Grondin, Olivier Rué, Mahendra Mariadassou, Laurent Marché, Florence Valence
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-12-01
Series:Frontiers in Microbiology
Subjects:
sauerkraut
lactic acid bacteria
yeast
fermented food
citizen science
spontaneous fermentation
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1323424/full

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