Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components

Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components

“Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–8 <i>w</i>/<i>w</i>). This study aimed to reveal the effects of paocai raw materials on fermentation microorganisms by metagenomics sequencing technology, and on volatile organic compoun...

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Bibliographic Details
Main Authors: Linjun Jiang, Shuang Xian, Xingyan Liu, Guanghui Shen, Zhiqing Zhang, Xiaoyan Hou, Anjun Chen
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
red radish
cabbage
fermented foods
microbial ecology
flavor components
Online Access:https://www.mdpi.com/2304-8158/11/1/62

Internet

https://www.mdpi.com/2304-8158/11/1/62

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