Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai-Reference-Cited by-同舟云学术

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Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

Published:2022-08 Issue: Volume:375 Page:109702
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wang Dongdong,Chen Gong,Tang Yao,Ming Jianying,Huang Runqiu,Li Jiayi,Ye Meizuo,Fan Zhiyi,Chi Yuanlong,Zhang Qisheng,Zhang Wenxue

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference51 articles.

1. Beer: Quality, Safety and Nutritional Aspects;Baxter,2001

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;J. Food Sci.,2010

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

4. Lactobacillus plantarum—survival, functional and potential probiotic properties in the human intestinal tract;De Vries;Int. Dairy J.,2006

5. Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet;Ding;J. Funct. Foods,2017

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1. The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products;Food Chemistry;2025-01

2. 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;International Journal of Food Microbiology;2024-12

3. Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots;Food Microbiology;2024-12

4. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation;Foods;2024-09-08

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