Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities

SIMPLE SUMMARY: The sulfite contents from bleach in all commercially available mustard pickle products exceeded the allowable limit of food additives (30 ppm), with a failure rate of 100%. Although the samples contained no food pathogens, the high-throughput sequencing results revealed potential env...

Descripción completa

Detalles Bibliográficos
Autores principales: Chien, Hung-I, Yen, Yu-Fan, Lee, Yi-Chen, Wei, Pi-Chen, Huang, Chun-Yung, Tseng, Chih-Hua, Yen, Feng-Lin, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9953598/
https://www.ncbi.nlm.nih.gov/pubmed/36829535
http://dx.doi.org/10.3390/biology12020258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9953598/
https://www.ncbi.nlm.nih.gov/pubmed/36829535
http://dx.doi.org/10.3390/biology12020258

Ejemplares similares