Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8935
Abstract: BACKGROUND Traditional Chongqing radish paocai fermented with aged brine is considered to have the most intense flavor and authentic taste. Eight 'Yanzhi' (red, RRPB group) and 'Chunbulao' (white, WRPB) radish paocai brine samples were collected… read more here.
Keywords: diversity; diversity community; bacterial diversity; radish paocai ... See more keywords
Quality and microbial flora changes of radish paocai during multiple fermentation rounds
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106733
Abstract: Abstract Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the quality and microbial flora changes of paocai during the multiple rounds of fermentation, in order to… read more here.
Keywords: paocai; radish paocai; quality microbial; fermentation ... See more keywords