Use of <i>Lactiplantibacillus plantarum</i> ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation.

Zhang, Xiazhu; Han, Jiarun; Zheng, Xiaogu; Yan, Jiaqian; Chen, Xiaozhen; Zhou, Qingqing; Zhao, Xiaodan; Gu, Qing; Li, Ping

Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation.

Zhang, Xiazhu; Han, Jiarun; Zheng, Xiaogu; Yan, Jiaqian; Chen, Xiaozhen; Zhou, Qingqing; Zhao, Xiaodan; Gu, Qing; Li, Ping.

Afiliação

Zhang X; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Han J; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Zheng X; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Yan J; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Chen X; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Zhou Q; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Zhao X; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Gu Q; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
Li P; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.

Food Chem X ; 14: 100344, 2022 Jun 30.

Article em En | MEDLINE | ID: mdl-35669456

Palavras-chave

Flavor; HS-SPME/GC/MS, Headspace solid-phase micro-extraction/gas chromatography/mass spectrometry; L. plantarum ZJ316, Lactiplantibacillus plantarum ZJ316; LAB, Lactic acid bacteria; Lactiplantibacillus plantarum ZJ316; Microbial community; Nitrite; Pickled tuber mustard; SCFAs, Short-chain fatty acids

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article