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| Content Provider | IEEE Xplore Digital Library |
|---|---|
| Author | Chang-lu Wang Yan-yan Ma Mian-hua Chen Yu-rong Wang Shi Lei Feng-juan Li Da-wei Liu |
| Copyright Year | 2010 |
| Abstract | The pickled Chinese cabbage is one of the traditional fermented vegetables in China. In this article, the spontaneous and Lactic acid bacteria(LAB) inoculated fermentation methods were compared. The nitrite peak came forth at the middle stage of natural fermentation, but did not appear at the LAB starter fermentation. The pickled Chinese cabbage with natural and inoculated processing was safe, as no nitrite was monitored at the end of the fermentation. The acid milieu was meritorious in eradicating the cumulated nitrite in pickled Chinese cabbage. |
| Starting Page | 1 |
| Ending Page | 4 |
| File Size | 282344 |
| Page Count | 4 |
| File Format | |
| ISBN | 9781424447121 |
| ISSN | 21517622 |
| DOI | 10.1109/ICBBE.2010.5515295 |
| Language | English |
| Publisher | Institute of Electrical and Electronics Engineers, Inc. (IEEE) |
| Publisher Date | 2010-06-18 |
| Publisher Place | China |
| Access Restriction | Subscribed |
| Rights Holder | Institute of Electrical and Electronics Engineers, Inc. (IEEE) |
| Subject Keyword | Condition monitoring Biotechnology Microorganisms Polyethylene Food technology Educational technology Containers Raw materials Biochemistry Blood |
| Content Type | Text |
| Resource Type | Article |
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