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Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed‐starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed. Results showed that mixed‐star...

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Detalles Bibliográficos
Autores principales:	Luo, Yuanli, Liu, Yuling, Ren, Ting, Wang, Bin, Peng, Yumei, Zeng, Sheng, Su, Yu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590268/ https://www.ncbi.nlm.nih.gov/pubmed/33133542 http://dx.doi.org/10.1002/fsn3.1833

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