Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety

Volume: 7, Issue: 9, Pages: 2939 - 2947
Published: Aug 5, 2019
Abstract
The spoilage microbiology in Paocai (fermented vegetables) affects not only the quality of this popular traditional Chinese food but also its safety. This study aimed to isolate and identify the microorganisms commonly leading to spoilage in homemade Paocai from the Sichuan region and, further, to scientifically assess the impact of these microorganisms on product quality and safety. Seven putrid Paocai samples were collected from 7 families in...
Paper Details
Title
Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety
Published Date
Aug 5, 2019
Volume
7
Issue
9
Pages
2939 - 2947
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