Microbial Ecology of Refrigerated Chicken Soup with Naturally Fermented Food Ingredients
In this study, researchers from Eurofins Microbiology and Third Wave Bioactives
collaborated to compare the microbial succession of refrigerated chicken noodle soup. The
soup was produced with various cultured ingredients, marketed as having some benefit in
refrigerated soup, with the purpose of better understanding how these ingredients not only
prevent microbial spoilage populations, but also dive deeper into how microbial populations
evolve over time.
