Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation

논문상세정보
    • 저자 Qi Zhou Shizhu Zang Zinan Zhao Xinli Li
    • 제어번호 105120151
    • 학술지명 Food Science and Biotechnology
    • 권호사항 Vol. 27 No. 1 [ 2018 ]
    • 발행처 한국식품과학회
    • 발행처 URL http://www.kosfost.or.kr
    • 자료유형 학술저널
    • 수록면 79-85 ( 7쪽)
    • 언어 English
    • 출판년도 2018
    • 등재정보 KCI등재
    • 소장기관 영남대학교 중앙도서관 영남대학교 중앙도서관
    • 판매처
    유사주제 논문( 0)

' Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation' 의 참고문헌

  • Traditional fermented foods and beverages in Burundi
    Aloys N [2009]
  • The cause on the abnormal accumulation of nitrite in pickles of Chinese cabbage (Brassica pekinesis Rupr.)
    Toshirou H [2001]
  • Study of probiotic potential of four wild Lactobacillus rhamnosus strains
    Tuo YF [2013]
  • Statistical analyses of complex Denaturing Gradient Gel Electrophoresis profiles
    Gafan GP [2005]
  • Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii
    Wu CD [2014]
  • Reduced biogenic amine contents in sauerkraut via addition ofselected lactic acid bacteria
    Rabie MA [2011]
  • Real-time PCR for quantification of aerobic anoxygenic phototrophic bacteria based on puf M gene in marine environment
    Du HL [2006]
  • Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA
    Muyzer G [1994]
  • Molecular Analysis of the Subgingival Microbiota in Health and Disease
    Ledder RG [2007]
  • Lactic acid bacteria in traditional fermented Chinese foods
    Liu S [2011]
  • Fermentation of Chinese sauerkraut in pure culture and binary coculture with Leuconostoc mesenteroides and Lactobacillus plantarum
    Xiong T [2014]
  • Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut
    Yu ZH [2013]
  • Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai
    Yan, P.M. [2008]
  • Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation
    Xiong T [2012]
  • DGGE Fingerprinting of culturable soil bacterial communities complements culture-independent analyses
    Edenborn SL [2007]
  • Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties
    Guo CF [2015]
  • Bacterial diversity in soils around a lead and zinc mine
    Hu Q [2007]
  • Bacteria and yeast microbiota in milk kefir grains from different Italian regions
    Cristiana G [2015]
  • Accumulation of Nitrate in Vegetables and Its Possible Implications to Human Health
    Du ST [2007]