Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation.
Sign Up to like & getrecommendations! Published in 2021 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103573
Abstract: Chinese Sichuan Paocai (CSP) is one of the world's best-known fermented vegetables with a large presence in the Chinese market. The dynamic microbial community is the main contributor to Paocai fermentation. However, little is known… read more here.
Keywords: microbial community; sichuan paocai; fermentation; paocai fermentation ... See more keywords
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
Purification, characterization and antioxidant activity of the exopolysaccharide from Weissella cibaria SJ14 isolated from Sichuan paocai.
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DOI: 10.1016/j.ijbiomac.2018.04.067
Abstract: In the present study, an exopolysaccharide (EPS)-producing strain SJ14 isolated from Sichuan paocai was identified as Weissella cibaria, with a typical ropy phenotype. W. cibaria SJ14 possessed good capabilities of acid production, salt tolerance, and… read more here.
Keywords: sichuan paocai; isolated sichuan; cibaria sj14; weissella cibaria ... See more keywords