Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles-Reference-Cited by-同舟云学术

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Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles

Published:2024-12 Issue: Volume:425 Page:110877
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Xu Buqing,Mi Ting,Ma Shiyuan,Yi Xiawei,Huang Ping,Huang Pan,Wu Chongde

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

1. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2;Bolyen;Nat. Biotechnol.,2019

2. Overcoming barriers to early disease intervention;Caicedo;Nat. Biotechnol.,2020

3. Combined effect of alkali pretreatment and sodium chloride addition on the olive fermentation process;Chammem;Bioresour. Technol.,2005

4. The receptors and cells for mammalian taste;Chandrashekar;Nature,2006

5. Improvements in the quality and shelf life of kimchi by fermentation with the induced Bacteriocin-producing strain,Leuconostoc citreumGJ7 as a starter;Chang;J. Food Sci.,2010

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