Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India

The traditional fermented vegetables hold a significant cultural and nutritional value in the Himalayan region of Jammu and Kashmir, India. Despite the widespread consumption of these regional delicacies, the microbial communities driving the spontaneous fermentation have not been studied. This stud...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Applied Food Research
المؤلفون الرئيسيون:	Danish Rizwan, F.A. Masoodi
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Elsevier 2025-12-01
الموضوعات:	Bacteria Fermentation Lactic acid bacteria Molecular Probiotics
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S2772502225002811

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