Food scientists profile microbes at a fermented vegetable facility
Tuesday, September 25, 2018 - 15:10
in Biology & Nature
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.