The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

Author:

Xiao Yangsheng,Huang Tao,Huang Chialiang,Hardie JimORCID,Peng Zhen,Xie MingyongORCID,Xiong TaoORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology;Cao;Food Control,2017

3. Correspondence QIIME allows analysis of high- throughput community sequencing data Intensity normalization improves color calling in SOLiD sequencing;Caporaso;Nature Publishing Group,2010

4. Greengenes, a chimera-checked 16S rRNA gene database and workbench compatible with ARB;DeSantis;Applied and Environmental Microbiology,2006

5. Exploitation of vegetables and fruits through lactic acid fermentation;Di Cagno;Food Microbiology,2013

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