Exploring the effects of initial microbiota on microbial succession during eggplant fermentation
This study provides valuable insights into the relationship between the microbial community and fermentation products, as well as the factors that cause changes in the microbial community. Credit: Tokyo Tech Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which are commonly present in vegetables
Stephania Geddes
July 27, 2024