Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

Food Control

Volumn 26, Issue 1, 2012, Pages 178-181

  Xiong, Tao ^a,b   Guan, Qianqian ^a,b   Song, Suhua ^a,b   Hao, Mingyu ^a,b   Xie, Mingyong ^a  

^a State Key Laboratory of Food Science and Technology   (China)

^b NANCHANG UNIVERSITY   (China)

Author keywords

Chinese sauerkraut; Lactic acid bacteria; Spontaneous fermentation

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS ZEAE; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES;

EID: 84856460525     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.01.027     Document Type: Article

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