Vegetable fermentation microbiology

Daeschel, M. A., Heming, H. P. (1984). Selection of lactic bacteria for use in vegetable fermentations. Food Microbiology, 1, 303-313. 

Hutkins, R.W. (2006) Fermented vegetables. In Microbiology and Technology of Fermented Foods ((ed.) R.W. Hutkins), Blackwell, Oxford, pp. 223-259. 

Tanganurat, W., Quinquis, B., Leelawatcharamas, V., Bolotin, A. (2009). Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables. Journal of Basic Microbiology, 49, 377-385. 

Breidt F Jr, McFeeters RF, Diaz-Muhiz I (2007) Fermented vegetables. In Doyle M, Beuchat L (eds) Food microbiology—fundamentals and frontiers, 3rd edn. ASM Press, Washington, DC, pp 783-794 Breukink E, de Kruiff B (2006) Lipid II as a target for antibiotics. Nat Rev Drug Discov 5 321-333... 

Di Cagno, R. and Coda, R. (2014) Fermented Foods Fermented Vegetable Products. In Encyclopedia of Food Microbiology ((eds) C.A. Batt and M.L. Tortorello, M.L.) vol 1, Elsevier Academic Press, London, pp. 875-883. 

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