Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.

This study identifies the use of a tripartite starter culture as an enhancer of microbial stability for fermented cucumbers.
PMID: 32539957 [PubMed - in process]

Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Ucar RA, Pérez-Díaz IM, Dean LL Tags: Food Microbiol Source Type: research