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Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation

Magdalena Michalak1, Klaudia Gustaw1, Adam Waśko1

  • 1Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland.

Microbiological Research
|November 18, 2017
PubMed

Keywords:
Autochthonous lactic acid bacteriaCurly kaleFunctional propertiesVegetable fermentation

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