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Lacto-Fermented Garlic: Microbial Diversity, Texture, and Aroma Traits
Jenn Hoskins
2nd June, 2024
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Image Source: Natural Science News, 2024
Key Findings
- The study analyzed lacto-fermented garlic from small-scale producers in Lower Silesia, Poland
- Researchers identified 86 different compounds in the garlic, contributing to its flavor, aroma, and health benefits
- High counts of beneficial lactic acid bacteria were found, which help preserve the garlic and enhance its flavor
References
Main Study
1) Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds.
Published 1st June, 2024
https://doi.org/10.1016/j.foodres.2024.114484
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