Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island-Reference-Cited by-同舟云学术

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Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island

Published:2023-04-27 Issue:1 Volume:21 Page:344-356
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Huang Lin¹,Zhou Kangshuai²,Tang Yunsi²,Sun Yanwen²,Chen Junxue²,Ma Yuxin³,Chen Xinjun⁴

Affiliation:

1. Experimental Animal Center for Teaching, Hainan Medical University, Haikou, China

2. First Clinical School, Hainan Medical University, Haikou, China

3. First Clinical School, Wenzhou Medical University, Wenzhou, China

4. Laboratory of Pathogenic Biology and Immunology, Hainan Medical University, Haikou, China

Funder

Hainan Provincial Natural Science Foundation #1

The College Students’ innovation and entrepreneurship training program of Hainan medical university #2

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2202721

Reference40 articles.

1. Food safety risks in traditional fermented food from South-East Asia

2. Stenotrophomonas maltophilia: an Emerging Global Opportunistic Pathogen

3. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

4. QIIME allows analysis of high-throughput community sequencing data

5. Microbial population dynamics of kimchi, a fermented cabbage product

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