Spoilage yeasts in fermented vegetables: conventional and novel control strategies

Physical–Chemical Properties of Biogenic Selenium Nanostructures Produced by Stenotrophomonas maltophilia SeITE02 and Ochrobactrum sp. MPV1

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Fermentation-enabled wellness foods: A fresh perspective

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Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

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Pulsed electric fields inactivation of wine spoilage yeast and bacteria

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Agriculture, Food Science, Microbiology +14

Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation

Britta Viander, Maarit Mäki, Airi Palva · Food Microbiology · 2003 · 113 citations

Agriculture, Biological Engineering, Fermentation Engineering +13