Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which are commonly present in vegetables cause the spontaneous fermentation of vegetables, resulting in the distinctive acidic flavor of pickles. Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which are commonly present in vegetables cause the spontaneous fermentation of vegetables, resulting in the distinctive acidic flavor of pickles. Cell & Microbiology Agriculture Phys.org – latest science and technology news stories
Exploring the effects of initial microbiota on microbial succession during eggplant fermentation
