Lactobacillus caseistarter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation
Author:
Affiliation:
1. Key Laboratory of Microbiology; College of Life Science; Heilongjiang University; Harbin 150080 China
2. Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education; Heilongjiang University; Harbin 150500 China
Funder
National Natural Science Foundation of China
Science and Technology Innovation Team Construction Project of Heilongjiang Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13779/fullpdf
Reference31 articles.
1. Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation;Bartkiene;International Journal of Food Science & Technology,2017
2. Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing;Du;Letters in Applied Microbiology,2017a
3. Isolation, characterisation and fermentation optimisation of glucansucrase-producing Leuconostoc mesenteroides DRP105 from sauerkraut with improved preservation stability;Du;International Journal of Food Science & Technology,2017b
4. Purification and partial characterization of a novel bacteriocin synthesized by Lactobacillus paracasei HD1-7 isolated from Chinese sauerkraut juice;Ge;Science Reports,2016
Cited by 27 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. Isolation and identification of blueberry-derived lactic acid bacteria and their probiotic, antioxidant, and fermentation properties;Food Bioscience;2024-06
2. Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4;Current Research in Food Science;2024
3. Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions;Foods;2023-12-21
4. Effects of adding isolated Lactobacillus plantarum, Leuconostoc mesenteroides, and their mixtures on the quality indices of pickled Chinese cabbage;Emirates Journal of Food and Agriculture;2023-12-12
5. Quorum sensing in different subcommunities becomes the key factor affecting the humification of the aerobic composting system with sauerkraut fermentation wastewater;Bioresource Technology;2023-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3