Abstract: Distributions of the Sichuan Paocai microorganisms were studied.The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides,Lactobacillus plantarum,Lactobacillus brevis were dominant microorganisms during the Sichuan Paocai fermentation.In addition,characteristics of the collected Paocai microorganisms were also studied.
陈功,张其圣,余文华,等. 四川泡菜乳酸菌多样性及其功能特性[J]. 食品与发酵工业, 2013, 39(03): 1-4.
Chen Gong,Zhang Qi-sheng,Yu Wen-hua,et al. Study on the diversity and functions of lactic acid bacteria in Sichuan Paocai[J]. Food and Fermentation Industries, 2013, 39(03): 1-4.