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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....
Repository files navigation README 👋酸菜咸鱼 suancaixianyu 访问量 联系方式 QQ 群组:483024275 GitHub:suancaixianyu bilibili: 酸菜味小咸鱼 QQ: 酸菜味小咸鱼 赞助支持 爱发电:https://afdian.net/a/xiaoxianyu712 About No description, website, or topics provided. Resources Readme Activity Stars ...
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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 ...
The bacterial diversity of ripened Guang'yuan Suancai (SC) was investigated by using the 16S rRNA gene clone libraries, and lactic acid bacteria (LAB) strains isolated from SC were evaluated for potential probiotic application by invitro screening assays. A total of 100 clones were recovered from...
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The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. ...
The bacterial diversity and volatile flavor compounds (VFCs) during suancai fermentation in different temperatures were investigated by Illumina Hiseq sequencing and GC-MS. Firmicutes and Proteobacteria were observed to be the dominant phyla during the fermentation. Lactobacillus, Serratia, Leuconostoc, ...