Microbial community dynamic in tomato fruit during spontaneous fermentation and biotechnological characterization of indigenous lactic acid bacteria

The present work aimed to study the microbial dynamics in tomato fruits under spontaneous fermentation process and the biotechnological properties of lactic acid bacteria (LAB) for future starter culture formulation. The isolation of native microbial species was performed using diverse specific medi...

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Veröffentlicht in:	Annals of microbiology 2019-01, Vol.69 (1), p.41-49
Hauptverfasser:	Bah, Aisse, Ferjani, Raoudha, Fhoula, Imene, Gharbi, Yosra, Najjari, Afef, Boudabous, Abdellatif, Ouzari, Hadda Imene
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Antibacterial activity Antioxidants Applied Microbiology Arginine Bacteria Bioflavonoids Biomedical and Life Sciences Contamination Deoxyribonucleic acid DNA DNA sequencing Esculin Exopolysaccharides Fermentation Fermented food Flavones Flavonoids Flavor Fruit Fungi Hydrolysis Indigenous species Lactic acid Lactic acid bacteria Life Sciences Lycopene Medical Microbiology Microbial Ecology Microbial Genetics and Genomics Microbiology Mycology Original Article Physiological aspects Ribosomal DNA Spoilage Temperature tolerance Yogurt
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