Investigation of gas-producing bacteria in sufu and its effective method to control their growth-Reference-Cited by-同舟云学术

Investigation of gas-producing bacteria in sufu and its effective method to control their growth

Published:2022-02 Issue: Volume:155 Page:112919
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Qu Aiyu,Zhang Yujie,Shi Huiqin,Wang Hao,Ding Kaili,Pan Zhi-Hui,Zhao Guozhong,Hadiatullah Hadiatullah^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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5. Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors;Cai;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2021

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3. Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria;Food Bioscience;2024-06

4. Identification and control of gas-producing bacteria isolated from the swollen bagged soy sauce;International Journal of Food Microbiology;2023-12

5. Dynamic monitoring and correlation analysis of flavour quality and bacterial community during sufu fermentation;International Journal of Food Science & Technology;2023-08-24