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Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceusGe SongZhen HeXinyi WangMingwei ZhaoXinying CaoXinping LinChaofan JiSufang ZhangHuipeng LiangFood Research International
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A common type of jiecai 芥菜 that is used to make suancaiEastern
Wu R N,Wu Z X,Zhao C Y, et al.Identification of lactic acid bacteria in suancai, a traditional Northeastern Chinese fermented food, and salt response of Lactobacillus paracasei LN- 1 [ J]. Annals of Microbiology,2014,64(33 : 1325-1332....
As important additive, salt concentration has crucial effects on the quality of suancai. To investigate the effects of salt concentration on suancai fermentation, the microbial diversity and volatile compounds (VCs) during fermentation were investigated by using Illumina HiSeq sequencing and GC-MS. ...
However, the principal component analysis showed that baijiu significantly affected the metabolites of suancai in the early and later stages of fermentation. Furthermore, 58, 22, and 26 significantly differential metabolites ( P 0.01) were found on day 0, day 2, and day 30 of fermentation ...
Jiangxi yancai (JX), Sichuan paocai (SC) and Dongbei suancai (DB) were revealed by gene sequencing, predictive functionality and correlation analysis. Bacterial community analysis showed that Lactobacilli made up a large proportion (up to 77.6%) of the species in each food type and revealed ...
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern Chinadoi:10.1016/j.lwt.2019.108773Zhen HeHuiying ChenXinyi WangXinping Lin...