Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum
Author:
Funder
National Natural Science Foundation of China
Xihua University
Department of Science and Technology of Sichuan Province
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
1. Food fermentations : Role of microorganisms in food production and preservation;Caplice;International Journal of Food Microbiology,1999
2. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter;Chang;Journal of Food Science,2010
3. Effect of soaking of sub-ingredients on odor and fermentation characteristics of kimchi;Choi;Journal of the Korean Society of Food Science & Nutrition,2009
4. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria;Choi;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019
5. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable;Ding;Food Control,2018
Cited by 45 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard;International Journal of Biological Macromolecules;2024-10
2. Impact of different lactic acid bacteria on nitrite degradation and quality of fermented carrot;International Journal of Food Science & Technology;2024-08-02
3. Exploring the mechanism of Weissella cibaria cooperating with Lactiplantibacillus plantarum to improve volatile flavor of Sichuan pickle using dialysis membranes;Food Bioscience;2024-08
4. D-Limonene Inhibits Pichia kluyveri Y-11519 in Sichuan Pickles by Disrupting Metabolism;Molecules;2024-07-28
5. Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status;International Journal of Food Science & Technology;2024-05-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3