Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods...
Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components
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Switzerland: MDPI AG
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English
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Switzerland: MDPI AG
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“Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–8 w/w). This study aimed to reveal the effects of paocai raw materials on fermentation microorganisms by metagenomics sequencing technology, and on volatile organic compounds (VOCs) by gas chromatography–mass spectroscopy, using red radish or cabbage fermented...
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Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components
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TN_cdi_doaj_primary_oai_doaj_org_article_19c73450a0d34bb6a57b16bed235e834
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_19c73450a0d34bb6a57b16bed235e834
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11010062
