Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety

The spoilage microbiology in Paocai (fermented vegetables) affects not only the quality of this popular traditional Chinese food but also its safety. This study aimed to isolate and identify the microorganisms commonly leading to spoilage in homemade Paocai from the Sichuan region and, further, to s...

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Detalles Bibliográficos
Autores principales: Ao, Xiaolin, Yan, Junling, Chen, Ceng, Zhao, Jiawei, Liu, Shuliang, Zhao, Ke, Chen, Shujuan, He, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766596/
https://www.ncbi.nlm.nih.gov/pubmed/31572587
http://dx.doi.org/10.1002/fsn3.1148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766596/
https://www.ncbi.nlm.nih.gov/pubmed/31572587
http://dx.doi.org/10.1002/fsn3.1148

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