Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process

Bacillus species play an important role in improving the quality of some fermented foods and are also one of the dominant bacteria in Yibin Yacai (fermented mustard). However, little is known about their effects on the quality of Yibin Yacai. Here, the effect of Bacillus marcorestinctum YC-1 on the...

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Detalles Bibliográficos
Autores principales: Zhong, Yixin, Zou, Yuke, Zheng, Zimeng, Chen, Qian, Xu, Wei, Wu, Yanping, Gao, Jia, Zhong, Kai, Gao, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689668/
https://www.ncbi.nlm.nih.gov/pubmed/36429185
http://dx.doi.org/10.3390/foods11223593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689668/
https://www.ncbi.nlm.nih.gov/pubmed/36429185
http://dx.doi.org/10.3390/foods11223593

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