Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots

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Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2

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Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria

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Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion

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Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl

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Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

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Ensuring safety in artisanal food microbiology

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Survival of Escherichia coli O157:H7 in Cucumber Fermentation Brines

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Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

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