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Article

An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.

Journal of applied microbiology - 1 Nov 2007

Seseña S, Palop M Ll

Abstract excerpt

AIM: Identification of the predominant lactic acid bacteria (LAB) involved in spontaneous fermentations of Almagro eggplants, and evaluation of the biodiversity by molecular typing. METHODS AND RESULTS: Almagro eggplant fermentations in three factories (A, B and C) enjoying Protected Designation of Origin (PDO) status were monitored by chemical and microbiological analysis of brines. LAB isolates from brines were...

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PMID: 17953566
DOI: 10.1111/j.1365-2672.2007.03387.x

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