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Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production

Jiale He, Fengzi Li, Yan Wang, Hao Wu, Yang Hong-yan

2021Journal of Bioscience and Bioengineering18 citationsDOI

Topics & Concepts

FermentationFood scienceLactic acidNitriteLactobacillusChemistryBacteriaWeissellaTitratable acidLeuconostocBiologyNitrateOrganic chemistryGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityFermentation and Sensory Analysis
Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production | Litcius