Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
Haimei Lai,
Lang Yan,
Yali Wang
et al.
Abstract:Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai.
Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detec… Show more
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