The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China
Zhanggen Liu, Junyi Li, Xiaowei Zhou, Benliang Wei, Shuhu Xie, Tonghao Du, Xueting Zhao, Li Jiang, Xiong Tao
Topics & Concepts
YeastLactobacillus plantarumTemperature gradient gel electrophoresisLactic acidFood scienceBiologyFermentationPediococcusLactobacillusBacteriaLactobacillus brevisMicrobial population biologyMicrobiologyBiochemistry16S ribosomal RNAGeneticsProbiotics and Fermented FoodsPhytoestrogen effects and researchFood Quality and Safety Studies