Fermented vegetables metavirome - microbial enumeration

This dataset contains the microbial enumeration and pH of twelve fermented vegetables: four cabbages (sauerkraut), four carrots, and four turnips (sauerruben). Serial dilutions of samples mixed in saline sterile water were plated on three solid media: Plate Count Agar for aerobic bacteria, MRS agar for lactic acid bacteria and YEGC for fungal populations. After incubation, the colonies formed were counted to calculate the concentration in colony forming unit per gram of sample. These data were further characterized during the Agence Nationale de la Recherche (ANR) Metasimfood project (https://www.metasimfood.inrae.fr/) to estimate the microbial composition and concentration of fermented vegetables, and are subsequently made publicly available for academic research purposes on fermented foods.