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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
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....
Complex microbial metabolism is responsible for the unique nitrogen conversions during suancai fermentation. The metagenomic results showed that Pseudomonas with nitrate reductase genes (narG, narH, narI) and nitrite reductase genes (nirB, nirD) contributed the most to both nitrite reduction and nitrate...
BACKGROUND In industrial production of suancai, baijiu is commonly used to inhibit the spoilage bacteria and enhance the flavor. However, the effects of baijiu on the microbial diversity and metabolic pathways of suancai are rarely reported in the literature. This study aimed to explore the ...
plantarum and reduced the fermentation time and nitrite content of suancai prepared with L. plantarum. These findings help to establish a foundation for the practical use of nutrients to control the fermentation of suancai.doi:10.1016/j.ijfoodmicro.2021.109317Ao Zhang...
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...