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 Latest Science News -- ScienceDaily https://ift.tt/2Q2CrFh
via IFTTT
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment