Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

Published 2019 View Full Article

Authors

Keywords

Chinese northeast sauerkraut, Inoculated fermentation, Microbiota, Flavor, Correlation analysis

Journal

FOOD RESEARCH INTERNATIONAL

Volume 130, Issue -, Pages 108926

Publisher

Elsevier BV

Online

2019-12-20

DOI

10.1016/j.foodres.2019.108926

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