2009•China BrewingRequires access
Study on application of combined microbes to reduce contents of nitrite and sodium chloride in pickled mustard tuber
Zhou Li-gen
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Abstract
Application of combined probiotics in pickled mustard tuber on reduction of nitrite and sodium chloride(salt)was studied. The results showed that content of nitrite and salt in pickled tuber was significantly reduced and quality of tuber was improved when combined microbes was applied. 50% of salt was reduced in controlled fermentation when compared with traditional processing(natural fermentation). Products by controlled fermentation are better for further processing and have great economic benefit.