期刊论文

Zhang, Wei

英文

Journal of Food Processing and Preservation

0145-8892

2016

40

5

1093-1103

10.1111/jfpp.12690

Priority Academic Program Development of Jiangsu Higher Education Institutions; Grain-oil Process and Quality Control 2011 Collaborative and Innovative Grant from Hunan Province; Hunan Provincial Natural Science Foundation of ChinaNatural Science Foundation of Hunan Province [2015JJ6012]; Scientific Research Fund of Hunan Provincial Education DepartmentHunan Provincial Education Department [15B034]; Natural Science Foundation of Hubei ProvinceNatural Science Foundation of Hubei Province [2014CFC1132]; Wuhan Polytechnic University [2014RZ12]; Earmarked Fund for China Agriculture Research System, Key Project in Agricultural of Guizhou Province [2011-3099]; 111 ProjectMinistry of Education, China - 111 Project [B07029 CZY 14015]; NFSCNational Natural Science Foundation of China (NSFC) [31371823]

本校为其他机构

The microbial flora of naturally fermented Suan yu was investigated by phenotype combined with gene analysis at different stages of fermentation. Results shows that lactic acid bacteria (LAB) and yeast were gradually increased during fermentation and the counts were ripening to 7.93–8.56 and 5.14–5.75 log cfu/g, respectively, at the end of the fermentation. Staphylococci gradually increased during the first fermentation stage and then slowly decreased until the end of ripening (4.13–4.92 log cfu/g). Majority of the LAB isolated from Suan yu were Lactobacillus plantarum and Pe...