(PDF) Dominant Microorganisms During the Spontaneous

Dominant Microorganisms During the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Food Science and Technology Research - Switzerland

doi 10.3136/fstr.20.915

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January 1, 2014

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Japanese Society for Food Science and Technology

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Dominant Microorganisms During the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Food Science and Technology Research - Switzerland

doi 10.3136/fstr.20.915

Full Text

Abstract

Categories

Date

Authors

Publisher

Related search

Microorganisms Involving in the Fermentation of Japanese Fermented Tea Leaves Part II. Microorganisms in Fermentation of Goishi-Cha, Japanese Fermented Tea Leaves.

Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature

Dynamics of Interaction of Lactic Acid Microorganisms in Paired Consortia Aiming at Fermentation of Vegetable Raw Materials

Microbiology of the Fermentation of Shamita, a Traditional Ethiopian Fermented Beverage

Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo Rohita) Sauce Produced by Enzymatic and Fermentation Method

Spontaneous Growth of Vegetable Matter

Antioxidative Activity of Philippine Salt-Fermented Shrimp and Variation of Its Constituents During Fermentation

Microbial Succession in Spontaneously Fermented Grape Must Before, During and After Stuck Fermentation

Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated From Spontaneous Fermentation of Yam (Dioscorea Rotundata)