Effect of lactic acid bacteria fermentation on quality and safety of Fuyuan sauerkraut
Vol: 35, Issue: 5, Page: 191-194
2019
- 34Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage34
- Downloads26
- Abstract Views8
Artifact Description
In this study, liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory, physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process. The results showed that compared with natural fermentation, the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better; the nitrite content was lower and the nitrous peak value appeared earlier, the pH value was lower, and the total acid content was higher; the number of live bacteria in lactic acid bacteria was more, the total number of colonies, molds and yeasts were less; Escherichia coli was not detected. The results of this study showed that the quality and safety of Fuyuan sauerkraut produced by lactic acid bacteria fermentation were better than that of Fuyuan sauerkraut produced by natural fermentation.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol35/iss5/34; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=2500&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2019.05.032; https://dx.doi.org/10.13652/j.issn.1003-5788.2019.05.032; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2019.05.032
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