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Fig. 2 | Annals of Microbiology

Fig. 2

From: Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

Fig. 2

Changes in the contents of putrescine (a, b), cadaverine (c, d), and tyramine (e, f) in pickled cabbage (a, c, e) and radish (b, d, f). Open circle Spontaneous fermentation, closed circle inoculated fermentation of L. plantarum Shanghai brewing 1.08 and Z. rouxii CGMCC 3791. Error bars SD (n = 3)

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Annals of Microbiology

ISSN: 1869-2044

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