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Microbial ecology of fermenting plant materials

M.A. Daeschel, R.E. Andersson, H.P. Fleming
DOI: http://dx.doi.org/10.1111/j.1574-6968.1987.tb02472.x 357-367 First published online: 1 September 1987


The lactic acid fermentation of plant materials is presented from an ecological perspective emphasizing microbial interactions and their influence on the production of fermented plant foods and silage. The plant lactic acid bacteria are discussed in terms of evolution; epiphytic function; physical distribution within fermented material; substrates and products; microbial sequences in fermentation; interactions among species; pure culture fermentation; and starter culture development.

Key words
  • Food preservation
  • Lactic acid fermentation
  • Lactic acid bacteria
  • Starter cultures
  • (Pickles)
  • (Sauerkraut)
  • (Silage)

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