Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
Ting Mi, Dingkang Wang, Shangjie Yao, Huan Yang, Yulan Che, Chongde Wu
Topics & Concepts
WeissellaFood scienceFirmicutesLactococcusLactobacillusFlavorLeuconostocFermentationBiologyChemistryProteobacteriaBacteriaLactic acidLactococcus lactisGenetics16S ribosomal RNAProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsFood Quality and Safety Studies