Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
Chengcheng Zhang, Jianming Zhang, Daqun Liu
Topics & Concepts
FermentationLactobacillusBiologyHalomonasFood scienceLactic acidBacteriaDebaryomyces hanseniiAcetoinWeissellaYeastLeuconostocFermentation starterBiochemistryHalophileGeneticsProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsFood Quality and Safety Studies