Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production

Title
Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production
Authors
Keywords
-
Journal
Publisher
Elsevier BV
Online
2021-04-16
DOI
10.1016/j.jbiosc.2021.03.009

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