Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Ge Song, Zhen He, Xinyi Wang +6

Food Research International

Biochemical Analysis and Sensing Techniques

The quality characteristics of Suancai fermented with Lactobacillus plantarum CGMCC No.20193 (Lb. plantarum) and Pediococcus pentosaceus CGMCC No. 20192 (P. pentosaceus) were investigated. Their...

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2021Academic literature59 citationsDOI

Distribution and antimicrobial resistance of Vibrio parahaemolyticus isolated from fish and shrimp aquaculture farms along the Korean coast

Jong Soo Mok, Sung‐Rae Cho, Yu Jeong Park +4

Marine Pollution Bulletin

Vibrio bacteria research studies

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Research Library

Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Distribution and antimicrobial resistance of Vibrio parahaemolyticus isolated from fish and shrimp aquaculture farms along the Korean coast

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Application of computational fluid dynamics simulations in food industry

The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI)

Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods

Unlocking the Potential of Fermentation in Cosmetics: A Review