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Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China

  • Published:2021-06 Issue: Volume:347 Page:109199
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Zhang Chengcheng,Zhang Jianming,Liu Daqun

Funder

Zhejiang Province Science and Technology Department

Shanxi Provincial Key Research and Development Project

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference39 articles.

1. Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles;Alan;LWT Food Sci. Technol.,2018

2. Buckenhüskes, H.J., 1997. Food Microbiology: Fundamentals and Frontiers (second ed.). ASM Press., Washington, DC, pp. 595-609.

3. Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages;Cano-García;Food Res. Int.,2013

4. Analysis of umami taste compounds in a fermented corn sauce by means of sensory-guided fractionation;Charve;J. Agric. Food Chem.,2018

5. Karyotype analysis of tuber mustard (Brassica juncea Var. Tumida Tsen & Lee) in China;Chen;Int. J. Agric. Biol.,2011
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