HIGHLIGHTS
- who: Francesca Fava from the National Autonomous University of Mexico, Mexico have published the research: Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine, in the Journal: (JOURNAL)
- what: In this study, an in-depth and multi-disciplinary analysis was conducted to first characterize the fermentation of locally produced organic artisanal sauerkraut and to measure the potential of sauerkraut brine to improve gut health. In this study, samples from the environment where fermentation was carried out were In this work, the successional development of sauerkraut . . .
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