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...

书目详细资料
发表在:	Applied Food Research
Main Authors:	Danish Rizwan, F.A. Masoodi
格式:	文件
语言:	英语
出版:	Elsevier 2025-12-01
主题:	Bacteria Fermentation Lactic acid bacteria Molecular Probiotics
在线阅读:	http://www.sciencedirect.com/science/article/pii/S2772502225002811

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