Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers
Dominic Stoll, Alexandra Müller, Ann-Katrin Meinhardt, Andreas Dötsch, Ralf Greiner, Sabine E. Kulling, Melanie Huch
Topics & Concepts
FermentationIodised saltFood scienceFermentation in food processingBrineIodineLactic acidChemistryBacteriaBiologyIodine deficiencyOrganic chemistryGeneticsProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies