Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities.

Chien, Hung-I; Yen, Yu-Fan; Lee, Yi-Chen; Wei, Pi-Chen; Huang, Chun-Yung; Tseng, Chih-Hua; Yen, Feng-Lin; Tsai, Yung-Hsiang

Chien, Hung-I; Yen, Yu-Fan; Lee, Yi-Chen; Wei, Pi-Chen; Huang, Chun-Yung; Tseng, Chih-Hua; Yen, Feng-Lin; Tsai, Yung-Hsiang.

Afiliación

Chien HI; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Yen YF; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Lee YC; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Wei PC; Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan.
Huang CY; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Tseng CH; Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan.
Yen FL; Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan.
Tsai YH; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.

Biology (Basel) ; 12(2)2023 Feb 06.

Article en En | MEDLINE | ID: mdl-36829535

Palabras clave

high-throughput sequencing; microbiome; mustard pickle; quality; sulfite content

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Biology (Basel) Año: 2023 Tipo del documento: Article País de afiliación: Taiwán

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