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Gong C.,Sichuan Academy of Food and Fermentation Industries | Gong C.,Sichuan Paocai Research Institute | Wen-Hua Y.,Sichuan Academy of Food and Fermentation Industries | Wen-Hua Y.,Sichuan Paocai Research Institute | And 9 more authors.
Advance Journal of Food Science and Technology | Year: 2014

Sichuan Paocai with long history is a typical representative of Chinese pickles, which has been inherited for thousands years. Its strong vitality was largely due to its unique microbial fermentation style. In this study, molecular microbial technology and traditional microbial technology were employed to study the distributions and changes of the microorganisms during the fermentation. The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis etc., were dominant microorgnisms during the Sichuan Paocai fermentation. In addition, the current situation of the Sichuan Paocai industries, classification of the Sichuan Paocai and the lactic acid bacteria was also reviewed. © Maxwell Scientific Organization, 2014. Source

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