Food and Fermentation Industries >

2013 , Vol. 39 >Issue 03: 1 - 4

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.022

Food and Fermentation Industries

Study on the diversity and functions of lactic acid bacteria in Sichuan Paocai

  • Chen Gong ,
  • Zhang Qi-sheng ,
  • Yu Wen-hua ,
  • Song Ping ,
  • Liu Zhu
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Online published: 2013-03-25

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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.

Key words： Sichuan Paocai; dominant microorganisms; lactic acid bacteria; characteristics

Cite this article

Chen Gong , Zhang Qi-sheng , Yu Wen-hua , Song Ping , Liu Zhu . Study on the diversity and functions of lactic acid bacteria in Sichuan Paocai[J]. Food and Fermentation Industries, 2013 , 39(03) : 1 -4 . DOI: 10.13995/j.cnki.11-1802/ts.2013.03.022

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