Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
Huipeng Liang, Zhen He, Xinyi Wang, Ge Song, Huiying Chen, Xinping Lin, Chaofan Ji, Shengjie Li
Topics & Concepts
PediococcusFermentationFood scienceWeissellaLactobacillusFirmicutesLactobacillus brevisCladosporiumBiologyLactococcusLeuconostocChemistryBacteriaPenicilliumLactic acidLactobacillus plantarumLactococcus lactisGenetics16S ribosomal RNAFood Quality and Safety StudiesProbiotics and Fermented FoodsFermentation and Sensory Analysis