Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production

Publication date: Available online 15 April 2021Source: Journal of Bioscience and BioengineeringAuthor(s): Jiale He, Fengzi Li, Yan Wang, Hao Wu, Hongyan Yang
Source: Journal of Bioscience and Bioengineering - Category: Biomedical Science Source Type: research