Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
Buqing Xu, Ting Mi, Shiyuan Ma, Xiawei Yi, Ping Huang, Pan Huang, Chongde Wu
Topics & Concepts
FermentationWeissellaFood scienceLactococcus lactisLactic acidLeuconostocLactococcusLactobacillusLactobacillus plantarumFlavorBacteriaFermentation starterTitratable acidBiologyFermentation in food processingChemistryGeneticsBiochemical Analysis and Sensing TechniquesProbiotics and Fermented FoodsMeat and Animal Product Quality