Microbial safety and sensory quality of instant low-salt Chinese paocai
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- 作者：Qisheng Zhanga ; b ; c ; Gong Chenb ; c ; Wenxi Shenc ; Yong Wangc ; Wenxue Zhanga ; foodbiotech@126.com" class="auth_mail" title="E-mail the corresponding author ; Yuanlong Chia ; chiyl@scu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Paocai ; Low salt ; Microbial safety ; Antagonism ; Lactic acid bacteria ; Pathogen
- 刊名：Food Control
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：59
- 期：Complete
- 页码：575-580
- 全文大小：538 K
文摘
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LAB had antagonistic effects on four food-borne pathogens tested in paocai brine.
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Antimicrobial substances in paocai were identified as organic acid and bacteriocin.
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Low-salt paocai exhibited a good microbial safety in short-term fermentation.
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Low-salt paocai has acceptable sensory quality.