Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products-Reference-Cited by-同舟云学术

Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

Published:2017-03-16 Issue:12 Volume:65 Page:2580-2587
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Aiping¹^ORCID,Li Xiaoyan¹,Pu Biao¹,Ao Xiaolin¹,Zhou Kang¹,He Li¹,Chen Shujuan¹,Liu Shuliang¹

Affiliation:

1. College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, People’s Republic of China

Funder

National Natural Science Foundation of China

Science and Technology Foundation of Sichuan Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00050

Reference36 articles.

1. Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach

2. Effects of salt concentration on Chinese sauerkraut fermentation

3. Exploitation of vegetables and fruits through lactic acid fermentation

4. Starter Cultures for Kimchi Fermentation

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