Effect of purging and buffer on cucumber fermentation
dataset
posted on 2025-04-02, 02:52authored byUSDA-ARS Food Science and Market Quality and Handling Research Unit
This study evaluates the effects of three treatments purge, buffered, and brined on the microbiome of fermented cucumbers. Samples were collected at 18, 36, 51, and 65 hours, as well as at 6 months, to observe microbial changes over time.
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