Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai

The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevi...

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Detalles Bibliográficos
Autores principales: Cao, Xinying, Zhao, Mingwei, Zou, Sibo, Li, Zhigao, Wu, Yuzheng, Ji, Chaofan, Chen, Yingxi, Dong, Liang, Zhang, Sufang, Liang, Huipeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657813/
https://www.ncbi.nlm.nih.gov/pubmed/36359923
http://dx.doi.org/10.3390/foods11213310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657813/
https://www.ncbi.nlm.nih.gov/pubmed/36359923
http://dx.doi.org/10.3390/foods11213310

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