Lactic acid bacteria diversity of fresh rice noodles during the fermentation process, revealed by culture-dependent and culture-independent methods-Reference-Cited by-同舟云学术

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Lactic acid bacteria diversity of fresh rice noodles during the fermentation process, revealed by culture-dependent and culture-independent methods

Published:2015-06-02 Issue:5 Volume:29 Page:915-920
ISSN:1310-2818
Container-title:Biotechnology & Biotechnological Equipment
language:en
Short-container-title:Biotechnology & Biotechnological Equipment

Author:

Li Yun,Zheng Xiao-Wei,Chen Jing-Yu,Liang Jian-Fen,Yu Shi-Zhe,Han Bei-Zhong

Funder

National High Technology Research and Development Program of China

Earmarked Fund for Modern Agro-Industry Technology Research System, China

Publisher

Informa UK Limited

Subject

Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1080/13102818.2015.1051494

Reference27 articles.

1. Influence of natural fermentation on physico-chemical characteristics of rice noodles

2. Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls).

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1. Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods;Food Chemistry;2025-01

2. Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation;Food Hydrocolloids;2024-06

3. Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects;Folia Microbiologica;2024-02-23

4. Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles;Frontiers in Nutrition;2023-02-16

5. Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage;Acta Alimentaria;2022-02-28

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