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• W1987667027 abstract "Changes in microflora during salting Chinese cabbage were studied, with special attention given to the effects of salt concentration, time and temperature of the process. Total mesophilic aerobic bacteria (TMAB), bacterial endospores (B. endospores), lactic acid bacteria (LAB), Enterobacteriaceae and fungi were used as control parameters. LAB accounted for 0.1-1% of total bacteria. Best process conditions for highest undesirable microbial inhibition were: salt 8% (w/v), temperature 15°C, and salting time 8h. High levels (>10 5 cfu/g) of TMAB and Enterobacteriaceae were found in the whole salting time, and 90% of TMAB was identified as Gram negative. The levels of fungi, LAB and B. endospores after 12h of the salting process were lower than 10 4 , 10 3 and 10 2 cfu/g, respectively." @default.
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• W1987667027 date "2007-02-01" @default.
• W1987667027 modified "2023-10-09" @default.
• W1987667027 title "Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage" @default.
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• W1987667027 doi "https://doi.org/10.1177/1082013207075952" @default.
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