Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s10068-017-0279-8/fulltext.html
Reference19 articles.
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3. Xiong T, Guan QQ, Song SH, Hao MY, Xie MY. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control. 26: 178–181 (2012)
4. Yan PM, Xue WT, Tan SS, Zhang H, Chang XH. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai. Food Control. 19: 50–55 (2008)
5. Toshirou H. The cause on the abnormal accumulation of nitrite in pickles of Chinese cabbage (Brassica pekinesis Rupr.). J. Jpn. Soc. Food Sci. Tech. 48: 409–415 (2001)
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