Technology and Microbiology of Chinese Fermented Vegetables

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Technology and Microbiology of Chinese Fermented Vegetables is written by Chen Gong and published by Cambridge Scholars Publishing. It's available with International Standard Book Number or ISBN identification 1036417638 (ISBN 10) and 9781036417635 (ISBN 13).

Divided into 4 chapters and 13 sections, this book elaborately expounds on the historical background, cultural heritage, and developmental trajectory of fermented vegetables in China. It comprehensively analyzes the production techniques of distinctive regional fermented vegetables and uncovers the changing patterns and functional characteristics of core microbial communities during fermentation. Addressing safety concerns related to fermented vegetables, the book proposes effective prevention and control strategies, providing a robust safeguard for industry safety. Moreover, the scientific team pioneered the "steady-state fermentation" theory, discovered the "homomorphous heteroeffect" phenomenon, and made breakthrough progress in the preparation and application techniques of lactic acid bacteria and its direct-inoculation strains. This book offers both theoretical depth and practical value. It serves as a vital reference for professionals in research institutions and universities, as well as providing practical techniques and strategies for fermented vegetable production and processing enterprises.