Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation.

In conclusion, 6% salt addition could acquire a higher Lactobacillus abundance and a better taste quality. These results may facilitate the understanding of the effect of salt concentration on the fermentation ecology to improve suancai characteristics.
PMID: 32539973 [PubMed - in process]

Source: Food Microbiology - June 18, 2020 Category: Food Science Authors: Liang H, He Z, Wang X, Song G, Chen H, Lin X, Ji C, Li S Tags: Food Microbiol Source Type: research