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...
| 出版年: | Applied Food Research |
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| 主要な著者: | , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Elsevier
2025-12-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2772502225002811 |