短乳杆菌JYX2接种发酵抑制低盐泡菜中亚硝酸盐积累的分子机制
31901809
2019
C2010.食品安全与品质控制
梁会朋
青年科学基金项目
副教授
大连工业大学
24万元
亚硝酸盐;抑制机制;泡菜;宏蛋白质组学;宏转录组学
2020-01-01到2022-12-31
- 中英文摘要
- 结题摘要
- 结题报告
- 项目成果
- 项目参与人
查看更多信息请先登录或注册
查看更多信息请先登录或注册
查看更多信息请先登录或注册
| 序号 | 标题 | 类型 | 作者 |
|---|---|---|---|
| 1 | Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai | 期刊论文 | Xinying Cao;Mingwei Zhao;Sibo Zou;Zhigao Li;Yuzheng Wu;Chaofan Ji;Yingxi Chen;Liang Dong;Sufang Zhang;Huipeng Liang |
| 2 | Effects of salt concentration on the quality of paocai, a fermented vegetable product from. China | 期刊论文 | Xinyi Wang;Ge Song;Zhen He;Mingwei Zhao;Xinying Cao;Xinping Lin;Chaofan Ji;Sufang Zhang;Huipeng Liang |
| 3 | Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation | 期刊论文 | Huipeng Liang;Zhen He;Xinyi Wang;Ge Song;Huiying Chen;Xinping Lin;Chaofan Ji;Shengjie Li |
| 4 | Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus | 期刊论文 | Ge Song;Zhen He;Xinyi Wang;Mingwei Zhao;Xinying Cao;Xinping Lin;Chaofan Ji;Sufang Zhang;Huipeng Liang |
| 5 | Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China | 期刊论文 | Huipeng Liang;Zhen He;Xinyi Wang;Ge Song;Huiying Chen;Xinping Lin;Chaofan Ji;Sufang Zhang |
查看更多信息请先登录或注册
