Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)

The salt‐reducing pickling method has been applied to the industrial production of zhacai. In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 b...

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Detalles Bibliográficos
Autores principales: Li, Jing, He, Zhifei, Yan, Lixiu, He, Yunchuan, Yang, Jixia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261794/
https://www.ncbi.nlm.nih.gov/pubmed/37324844
http://dx.doi.org/10.1002/fsn3.3297

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261794/
https://www.ncbi.nlm.nih.gov/pubmed/37324844
http://dx.doi.org/10.1002/fsn3.3297

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