Food scientists profile microbes at a fermented vegetable facility

PHYSorg
Sep 25, 2018, 2:56 pm97 pts
University of Massachusetts Amherst 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…

Read Article Share
Share Article
- email
- twitter
- facebook
- pocket
- reddit
- tumblr
- linkedin
- pinterest

Trending Today on EcoTopical

What’s Going On With Aptera & The Emirates? 116

Texas Companies Eye Pecos River Watershed for Oilfield Wastewater 91

The first glow-in-the-dark animals may have been ancient corals deep in the ocean 88

In 1971, The Nixon Administration Punted On A Revolutionary Climate Study 88

Why Is PBS Spreading Anti-EV FUD? 87

Scientists Are Shaking Up Lithium Extraction With A Different Kind of Chemistry 82

Giga Solaris Orders For Rome! A Total Of 354 Buses! 81

A decade later, Flint’s water crisis continues 80

About EcoTopical

Welcome to EcoTopical Your daily eco-friendly green news aggregator.

Leaf through planet Earths environmental headlines in one convenient place. Read, share and discover the latest on ecology, science and green living from the web's most popular sites.