Food scientists profile microbes at a fermented vegetable facility

Food scientists have mapped and characterized microbial populations in a vegetable fermentation facility and report that its microbiome was distinct between production and fermentation areas and that the raw vegetables themselves -- cabbages destined for sauerkraut -- were the main source of fermentation-related microbes in production areas rather than handling or other environmental sources.

from Plants & Animals News -- ScienceDaily https://ift.tt/2Q2CrFh
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