Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)-Reference-Cited by-同舟云学术

Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

Published:2019 Issue:66 Volume:9 Page:38520-38530
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Rao Yu¹²³⁴^ORCID,Qian Yang¹²³⁴⁵,Tao Yufei¹²³⁴,She Xiao¹²³⁴,Li Yalin¹²³⁴,Che Zhenming¹²³⁴,Li Hehe⁶⁷⁸⁴,Liu Lei¹²³⁴

Affiliation:

1. School of Food Science and Bioengineering

2. Xihua University

3. Chengdu 610039

4. China

5. Department of Wine and Food Engineering

6. Beijing Key Laboratory of Flavor Chemistry

7. Beijing Technology and Business University (BTBU)

8. Beijing 100048

Abstract

The physicochemical and microbial changes, volatile profile, texture and appearance were investigated in three groups of Sichuan pickles differing in oxygen exposure during a 64 day fermentation process.

Funder

National Natural Science Foundation of China

Department of Science and Technology of Sichuan Province

Xihua University

Beijing Technology and Business University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA05994F

Reference41 articles.

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

2. Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum

3. Effects of salt concentration on Chinese sauerkraut fermentation

4. Screening and Performance of L actobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle

5. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

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