Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus-Reference-Cited by-同舟云学术

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Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Published:2021-10 Issue: Volume:148 Page:110581
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Song Ge,He Zhen,Wang Xinyi,Zhao Mingwei,Cao Xinying,Lin Xinping,Ji Chaofan,Zhang Sufang,Liang Huipeng

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Dalian Polytechnic University

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Fast and sensitive protein alignment using DIAMOND;Buchfink;Nature Methods,2015

2. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nature Methods,2010

3. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology;Cao;Food Control,2017

4. Co-fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components;Chen;Journal of Food Science,2021

5. Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation;Du;International Journal of Food Science and Technology,2018

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome;Food Chemistry;2024-08

2. Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing;Fermentation;2024-07-12

3. Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation;Journal of the American Society of Brewing Chemists;2024-06-27

4. Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis;Food Chemistry: X;2024-06

5. A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation;Comprehensive Reviews in Food Science and Food Safety;2024-05

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