Effects of mixed inoculation of Leuconostoc citreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation-Reference-Cited by-同舟云学术

Effects of mixed inoculation of Leuconostoc citreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation

Published:2022-06 Issue: Volume:47 Page:101688
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lu Honghao^ORCID,Huang Cuiji,Yu Kena,Liu Zhaoming^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

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2. Comparative evaluation of the antioxidant capacities, organic acids, and volatiles of papaya juices fermented by lactobacillus acidophilus and lactobacillus plantarum;Chen;Journal of Food Quality,2018

3. High hydrostatic pressure and Co-fermentation by lactobacillus rhamnosus and gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice;Chen;Foods,2019

4. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria;Choi;Lebensmittel-Wissenschaft & Technologie,2019

5. Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation;Chun;Scientific Reports,2017

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