Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components

“Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–8 w/w). This study aimed to reveal the effects of paocai raw materials on fermentation microorganisms by metagenomics sequencing technology, and on volatile organic compounds (VOCs) by gas chromatography–mass s...

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Detalles Bibliográficos
Autores principales: Jiang, Linjun, Xian, Shuang, Liu, Xingyan, Shen, Guanghui, Zhang, Zhiqing, Hou, Xiaoyan, Chen, Anjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750508/
https://www.ncbi.nlm.nih.gov/pubmed/35010187
http://dx.doi.org/10.3390/foods11010062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750508/
https://www.ncbi.nlm.nih.gov/pubmed/35010187
http://dx.doi.org/10.3390/foods11010062

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