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.

Keywords:

Dominant microorganisms, lactic acid bacteria, sichuan paocai,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.