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2014 (Vol. 6, Issue: 1)
Article Information:

Research of Sichuan Paocai and Lactic Acid Bacteria

Chen Gong, Yu Wen-Hua, Zhang Qi-sheng, Song Ping, Zhang Bei-Bei, Liu Zhu, You Jing-gang and Li Heng
Corresponding Author:  Chen Gong 

Key words:  Dominant microorganisms, lactic acid bacteria, sichuan paocai, , , ,
Vol. 6 , (1): 1-5
Submitted Accepted Published
March 19, 2013 October 08, 2013 January 10, 2014
Abstract:

Sichuan Paocai with long history is a typical representative of Chinese pickles, which has been inherited for thousands years. Its strong vitality was largely due to its unique microbial fermentation style. In this study, molecular microbial technology and traditional microbial technology were employed to study the distributions and changes of the microorganisms during the fermentation. The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis etc., were dominant microorgnisms during the Sichuan Paocai fermentation. In addition, the current situation of the Sichuan Paocai industries, classification of the Sichuan Paocai and the lactic acid bacteria was also reviewed.
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  Cite this Reference:
Chen Gong, Yu Wen-Hua, Zhang Qi-sheng, Song Ping, Zhang Bei-Bei, Liu Zhu, You Jing-gang and Li Heng, 2014. Research of Sichuan Paocai and Lactic Acid Bacteria.  Advance Journal of Food Science and Technology, 6(1): 1-5.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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