Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut-Reference-Cited by-同舟云学术

Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

Published:2020-08-16 Issue:6 Volume:129 Page:1458-1471
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Yang X.¹²³,Hu W.²³^ORCID,Xiu Z.¹^ORCID,Jiang A.²³,Yang X.²³,Saren G.¹²³,Ji Y.¹²³,Guan Y.¹²³,Feng K.²³

Affiliation:

1. School of Bioengineering Dalian University of Technology Dalian Liaoning PR China

2. College of Life Science Dalian Minzu University Dalian Liaoning PR China

3. Key Laboratory of Biotechnology and Bioresources UtilizationMinistry of Education Dalian Liaoning PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.14786

Reference46 articles.

1. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production

2. Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

3. Salt Reduction in Vegetable Fermentation: Reality or Desire?

4. Traditionally produced sauerkraut as source of autochthonous functional starter cultures

5. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

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