Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology
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DOI: 10.1016/j.foodcont.2017.02.006
Abstract: Abstract Sichuan paocai, a traditional Chinese fermented vegetable, is rife with lactic acid bacteria (LAB). However, the precise bacterial profiles of home-made Sichuan paocai brine (HSPB) remain unclear. In this study, the bacterial compositions of… read more here.
Keywords: sichuan paocai; home made; smrt sequencing; acidity ... See more keywords