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...

書誌詳細
出版年:	Applied Food Research
主要な著者:	Danish Rizwan, F.A. Masoodi
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2025-12-01
主題:	Bacteria Fermentation Lactic acid bacteria Molecular Probiotics
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2772502225002811

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