Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish-Reference-Cited by-同舟云学术

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Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish

Published:2024-06 Issue: Volume:59 Page:103941
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zheng Zimeng^ORCID,Zhou Qian,Li Dong^ORCID,Wu Yanping,Zhong Kai,Gao Hong

Publisher

Elsevier BV

Reference30 articles.

1. Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties;Albayrak;LWT-Food Science & Technology,2021

2. Effects of high pressure processing on the quality of pickled radish during refrigerated storage;Bao;Innovative Food Science & Emerging Technologies,2016

3. Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable;Chen;Journal of Food Processing and Preservation,2019

4. Quality and microbial flora changes of radish paocai during multiple fermentation rounds;Chen;Food Control,2019

5. Metagenomic study on Chinese homemade Paocai: The effects of raw materials and fermentation periods on the microbial ecology and volatile components;Jiang;Foods,2022

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation;Biotechnology Advances;2024-09

2. Repercussions of Lactiplantibacillus plantarum HYY‐DB9 and Levilactobacillus brevis GIM 1.773 on the degradation of nitrite, volatile compounds, and sensory assessment of traditional Chinese paocai;International Journal of Food Science & Technology;2024-08-04

3. Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing;Fermentation;2024-07-12

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