Impact of Lactobacillus paracasei HD1.7 as a Starter Culture on Characteristics of Fermented Chinese Cabbage (Brassica rapa var. pekinensis)-Reference-Cited by-同舟云学术

Impact of Lactobacillus paracasei HD1.7 as a Starter Culture on Characteristics of Fermented Chinese Cabbage (Brassica rapa var. pekinensis)

Published:2016 Issue:3 Volume:22 Page:325-330
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Zhao Dan¹²³,Du Ren Peng¹²,Ge Jing Ping¹²,Wang Xiao Yu¹²,Mu Li Qaing³,Ping Wen Xiang¹²

Affiliation:

1. Key Laboratory of Microbiology, Life Science College, Heilongjiang University

2. Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University

3. Forestry College, Northeast Forestry University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/22/3/22_325/_pdf

Reference24 articles.

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3. Cho, S.K., Eom, H.J., Moon, J.S., Lim, S.B., Kim, Y.K., Lee, K.W., and Han, N.S. (2014). An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars. Int. J. Food Microbiol., 170, 61-64.

4. Du, Z.N. and Wu, W.T. (1993). The fast determination of 1,6-diphospohate fructose. Chinese Journal of Biochemical Pharmaceutics, 2, 59.

5. Ge, J.P., Fang, B.Z., Yuan, T.T., and Ping, W.X. (2011c). Quorum-sensing behavior of Lactobacillus paracasei HD1. 7. Acta Microbiol. Sin., 51, 1561-1567.

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