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Aims
Differences in the bacterial population of cucumber fermentations brined with no salt, 100 mmol l−1 (1·1%) calcium chloride (CaCl2) or 1·03 mol l−1 (6%) sodium chloride (NaCl) were studied.
Methods and Results
Changes in the microbiology and chemistry of commercial and laboratory scale cucumber fermentations occurring as a function of time were monitored using colony counts and metagenetic...
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