Metagenomic analysis of microbial community succession during the pickling process of Zhacai (preserved mustard tuber) and its correlation with Zhacai biochemical indices-Reference-Cited by-同舟云学术

Metagenomic analysis of microbial community succession during the pickling process of Zhacai (preserved mustard tuber) and its correlation with Zhacai biochemical indices

Published:2020-10-09 Issue:4 Volume:101 Page:1646-1658
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yang Jixia¹^ORCID,Li Fengzhu¹,Zhang Yuli²,He Zhifei¹

Affiliation:

1. College of Food Science, Southwest University Chongqing P. R. China

2. Chongqing Fuling Zhacai Group Co. LTD. Er Du Village First Group Chongqing China

Funder

Chongqing Research Program of Basic Research and Frontier Technology

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10785

Reference47 articles.

1. Analysis of bacterial diversity during the processing of Brassica juncea coss var. tsatsai by the culture‐independent and denaturing gradient gel electrophoresis (DGGE) methods;Li Z;Microbiology,2009

2. The research of Zhacai food industrialization;He Y;Food Ferment Technol,2012

3. The overview of traditional Fuling Zhacai's processes;He Y;Food Ferment Technol,2013

4. Discussion on the main composition change in the salting process of pickle;Li X;China Brew,2003

5. Pickle mechanism and taste of Fuling pickled mustard;Ruan XL;China Condiment,1983

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