ena-STUDY-UANTW-06-10-2016-16:16:39:908-1008
Carrot juice fermentations as man-made microbial ecosystems dominated by lactic acid bacteria
During the present study, the microbial characteristics of carrot juice fermentations were evaluated via combined culture-dependent, culture-independent, and metabolite target analysis approaches. In total, the dynamics of more than 200 fermentation samples from a Michelin star chef, laboratory fermentations, and a citizen science fermentation project, were analyzed.
During the present study, the microbial characteristics of carrot juice fermentations were evaluated via combined culture-dependent, culture-independent, and metabolite target analysis approaches. In total, the dynamics of more than 200 fermentation samples from a Michelin star chef, laboratory fermentations, and a citizen science fermentation project, were analyzed.