Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage
Weichao Liu, Lixuan Chang, Yunpeng Xu, Tingting Shan, Guangqing Mu, Fang Qian
Topics & Concepts
FermentationFood scienceLeuconostoc mesenteroidesLeuconostocLactobacillus plantarumBacteriaFlavorBiologyEnterococcusLactic acidNitriteLactobacillusChemistryNitrateGeneticsEcologyProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood Quality and Safety Studies