Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage-Reference-Cited by-同舟云学术

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Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage

Published:2024-06 Issue: Volume:418 Page:110743
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Liu Weichao,Chang Lixuan,Xu Yunpeng,Shan Tingting,Mu Guangqing,Qian Fang

Funder

Liaoning Provincial Natural Science Foundation

Publisher

Elsevier BV

Reference31 articles.

1. Microbial diversity and quality-related physicochemical properties of spicy cabbage in northeastern China and their correlation analysis;Chang;Foods,2022

2. Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable;Chen;J. Food Process. Preserv.,2019

3. Changes involatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria;Choi;LWT,2019

4. Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation;Chung;J. Food Sci.,2021

5. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS;Fideler;Food Chem.,2019

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