From Diversity to Dominance: How Salt and CO2 Shape LAB-dominated Ecosystems in Vegetable Fermentations
Tom Eilers, Tim Van Rillaer, Stijn Wittouck, Ines Tuyaerts, Koen Michiels, Maline Victor, Thies Gehrmann, Peter A. Bron, Wannes Van Beeck, Sarah Lebeer
This study investigates how salt and CO2 levels influence microbial community dynamics in vegetable fermentations, showing that lower salt delays LAB dominance while CO2 mitigates Enterobacterales growth.
Microbiology Spectrum · Jul 1, 2026Peer-reviewedMicrobiology