Microbiological Safety and Quality of Fermented Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (20 January 2023) | Viewed by 22175

Special Issue Editors

College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: yeast; fermented food; microbiology; modern brewing technology; synthetic biology
Special Issues, Collections and Topics in MDPI journals
School of Biotechnology, Jiangnan University, Wuxi 214122, China
Interests: functional microbe; metabolomics; food fermentation; quality control; volatile flavors
Special Issues, Collections and Topics in MDPI journals
School of Food and Health, Beijing Technology and Business University, Beijing100048, China
Interests: fermented food; brewed food; functional food; enzyme; microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods are foods that have appeared by chance and are inevitable in the long history of human development. There are rich and diverse fermented foods all over the world, which not only have unique flavors and qualities but also carry the local culture and play an important role in human life. With the deepening of people's understanding of fermented foods, people clearly realize that fermented foods cannot be separated from microorganisms (enzymes), and the types of microorganisms (enzymes) and their regular alternation make the different characteristics of fermented food. At present, many traditional fermented foods are still produced in the open fermentation mode, leading to difficulties in knowing the safety and function of microorganisms. For this reason, it is necessary to communicate widely about the functional properties of microorganisms in fermented foods around the world and the impact of these microorganisms on the safety and quality of fermented foods, thus contributing to the promotion of safety and high quality of fermented foods.

Prof. Dr. Xuewu Guo
Dr. Hai Du
Dr. Guangsen Fan
Guest Editors

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Keywords

  • microbiological safety of fermented products
  • function of microorganisms in fermented foods
  • application of microorganisms in fermented foods
  • changes in microflora in fermented food
  • enzyme for fermented products

Published Papers (11 papers)

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Research

19 pages, 2043 KiB  
Article
Effects of Four Strains of Actinomycetes on the Content of Terpenoids in Baijiu
by Minxue Feng, Qiaojuan Huo, Linyao Gan, Yefu Chen, Dongguang Xiao and Xuewu Guo
Foods 2023, 12(7), 1494; https://doi.org/10.3390/foods12071494 - 01 Apr 2023
Cited by 2 | Viewed by 1358
Abstract
Terpenoids not only are an important health factor in baijiu but also contribute to the elegance and finesse of baijiu, and actinomycetes act as an important source of terpenoids in baijiu. Four strains of actinomycetes—Streptomyces violascens (SPQ1), S. sampsonii (SPS1), S. thermophilus [...] Read more.
Terpenoids not only are an important health factor in baijiu but also contribute to the elegance and finesse of baijiu, and actinomycetes act as an important source of terpenoids in baijiu. Four strains of actinomycetes—Streptomyces violascens (SPQ1), S. sampsonii (SPS1), S. thermophilus (SPG1), and S. griseus (SPH1)—obtained from the Daqu, pit mud, fermented grains and air, respectively, in the production of baijiu were used in solid-state and liquid fermentation with five brewing raw materials as the substrates. The terpenoids in the metabolites were analyzed and compared using gas chromatography-mass spectrometry (GC-MS). We found that the four strains of actinomycetes produced 31 terpenoids from the hydrolysates of five fermentation substrates during liquid fermentation, and the total terpenoid content was 989.94 μg/kg in the fermentation products. After 28 days of solid-state fermentation, the four actinomycete strains produced 64 terpenoids using the five fermentation substrates, and the total terpenoid content was 23,651.52 μg/kg in the fermentation products. The different fermentation substrates and fermentation methods have a great influence on the terpenoids produced by actinomycetes. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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52 pages, 2868 KiB  
Article
Role of PI3K-AKT Pathway in Ultraviolet Ray and Hydrogen Peroxide-Induced Oxidative Damage and Its Repair by Grain Ferments
by Wenjing Cheng, Xiuqin Shi, Jiachan Zhang, Luyao Li, Feiqian Di, Meng Li, Changtao Wang, Quan An and Dan Zhao
Foods 2023, 12(4), 806; https://doi.org/10.3390/foods12040806 - 13 Feb 2023
Cited by 5 | Viewed by 2054
Abstract
UV and external environmental stimuli can cause oxidative damage to skin cells. However, the molecular mechanisms involved in cell damage have not been systematically and clearly elucidated. In our study, an RNA-seq technique was used to determine the differentially expressed genes (DEGs) of [...] Read more.
UV and external environmental stimuli can cause oxidative damage to skin cells. However, the molecular mechanisms involved in cell damage have not been systematically and clearly elucidated. In our study, an RNA-seq technique was used to determine the differentially expressed genes (DEGs) of the UVA/H2O2-induced model. Gene Oncology (GO) clustering and the Kyoto Encyclopedia of Genes and Genomes (KEGG) Pathway analysis were performed to determine the core DEGs and key signaling pathway. The PI3K-AKT signaling pathway was selected as playing a part in the oxidative process and was verified by reverse transcription-quantitative polymerase chain reaction (RT-qPCR). We selected three kinds of Schizophyllum commune fermented actives to evaluate whether the PI3K-AKT signaling pathway also plays a role in the resistance of active substances to oxidative damage. Results indicated that DEGs were mainly enriched in five categories: external stimulus response, oxidative stress, immunity, inflammation, and skin barrier regulation. S. commune-grain ferments can effectively reduce cellular oxidative damage through the PI3K-AKT pathway at both the cellular and molecular levels. Some typical mRNAs (COL1A1, COL1A2, COL4A5, FN1, IGF2, NR4A1, and PIK3R1) were detected, and the results obtained were consistent with those of RNA-seq. These results may give us a common set of standards or criteria for the screen of anti-oxidative actives in the future. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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11 pages, 233 KiB  
Article
Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms
by Constantine-Richard Stefanou, Beata Bartodziejska, Magdalena Gajewska and Anna Szosland-Fałtyn
Foods 2022, 11(23), 3910; https://doi.org/10.3390/foods11233910 - 04 Dec 2022
Cited by 2 | Viewed by 1522
Abstract
Polish raw milk artisanal cheese may pose a threat to consumer safety due to pathogen presence. The aim of this study was to assess the microbiological safety, quality and physicochemical composition of cow’s and goat’s milk fresh cheeses produced by farmers on a [...] Read more.
Polish raw milk artisanal cheese may pose a threat to consumer safety due to pathogen presence. The aim of this study was to assess the microbiological safety, quality and physicochemical composition of cow’s and goat’s milk fresh cheeses produced by farmers on a small scale. A total of 62 samples of six cheese types were analyzed for Listeria monocytogenes, Salmonella spp., lactic acid bacteria and coliform presence and concentration levels. The physicochemical analysis estimated energy, water, protein, fat, carbohydrate, ash and salt content. The cheeses were also tested for heavy metal contamination. Listeria monocytogenes and Salmonella spp. were not detected in any of the samples. Coliforms were present in all the goat’s milk cheeses and only in two of the cow’s milk cheeses. Low levels of cadmium, below 0.008 ppm, were detected in three of the cows’ milk samples. The raw milk cheeses studied were free of the pathogens examined and were of high nutritional value. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
15 pages, 3741 KiB  
Article
Aloe Vera-Fermented Beverage Ameliorates Obesity and Gut Dysbiosis in High-Fat-Diet Mice
by Shijie Fu, Yanting Dang, Huilin Xu, Aimin Li, Xiaoman Zhou, Xiaodong Gao and Zijie Li
Foods 2022, 11(22), 3728; https://doi.org/10.3390/foods11223728 - 20 Nov 2022
Cited by 7 | Viewed by 2340
Abstract
Aloe vera has been proven to have various medicinal properties, including anti-inflammatory and anti-obesity functions. However, the effects of Aloe vera-fermented beverages (AFB) on obesity and its complications are still not clear. In this study, HepG2 cells in high-fat environment and high-fat [...] Read more.
Aloe vera has been proven to have various medicinal properties, including anti-inflammatory and anti-obesity functions. However, the effects of Aloe vera-fermented beverages (AFB) on obesity and its complications are still not clear. In this study, HepG2 cells in high-fat environment and high-fat diet (HFD) mice were used to investigate the potential obesity-preventing function of AFB. We found that AFB intervention decreased the amount of lipid droplets of HepG2 cells, suppressed the body weight gain and adipose accumulation, and reduced the serum contents of total cholesterol (TC), alanine aminotransferase (ALT), and interleukin 10 (IL-10) of HFD-mice. In addition, it also changed the composition of the gut microbiota. The ratio of Firmicutes/Bacteroidetes was decreased, while the relative abundance of Muribaculaceae, Alistipes and Rikenellaceae_RC9_gut_group was increased after the administration of AFB compared with HFD-mice. These results demonstrated that AFB can prevent diet-induced obesity (DIO) and provides a new option to modulate obesity-related gut dysbiosis. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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14 pages, 2445 KiB  
Article
Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids
by Xue Lin, Zeming Song, Huanyuan Jiang, Yaofei Hao, Xiaoping Hu, Sixin Liu and Congfa Li
Foods 2022, 11(22), 3627; https://doi.org/10.3390/foods11223627 - 14 Nov 2022
Cited by 3 | Viewed by 1963
Abstract
The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was [...] Read more.
The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was conducted in the media of coconut water (50%, v/v) pre-fermented by 11 coconut-sourced yeast strains in static. Results suggested that coconut water pre-fermented by different yeast strains had varied effects on the production of BC. Compared with the use of fresh coconut water, the use of coconut water pre-fermented by Saccharomyces cerevisiae SC7 increased the BC yield by 165%. Both natural pre-fermentation and SC7 pre-fermentation altered the concentrations of amino acids in fresh coconut water. The addition of selected amino acids aspartic acid, glutamic acid, serine, methionine, threonine, isoleucine, phenylalanine, and proline at different concentrations had varied effects on the production of BC. The yield of BC was the highest when adding 3.0% (w/v) methionine. Moreover, adding 3.0% methionine allowed the production of BC with larger loops of looser aggregated microfibers, increased the crystallinity of BC from 64.8% to 69.4%, but decreased the temperature of maximum weight loss rate, hardness, and adhesiveness from 223 °C, 8.68 kg, and 92.8 g.sec to 212 °C, 7.01 kg, and 58.5 g.sec, respectively, in the test condition. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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23 pages, 5120 KiB  
Article
Screening of Yeasts Isolated from Baijiu Environments for Producing 3-Methylthio-1-propanol and Optimizing Production Conditions
by Jinghao Ma, Liujie Cheng, Yujiao Zhang, Yuchun Liu, Qi Sun, Jie Zhang, Xiaoyan Liu and Guangsen Fan
Foods 2022, 11(22), 3616; https://doi.org/10.3390/foods11223616 - 12 Nov 2022
Cited by 2 | Viewed by 1591
Abstract
3-Methylthio-1-propanol (3-Met) is widely used as a flavoring substance and an essential aroma ingredient in many foods. Producing 3-Met by microbial transformation is green and eco-friendly. In the present study, one strain, YHM-G, which produced a high level of 3-Met, was isolated from [...] Read more.
3-Methylthio-1-propanol (3-Met) is widely used as a flavoring substance and an essential aroma ingredient in many foods. Producing 3-Met by microbial transformation is green and eco-friendly. In the present study, one strain, YHM-G, which produced a high level of 3-Met, was isolated from the Baijiu-producing environment. Strain YHM-G was identified as Hyphopichia burtonii according to its morphological properties, physiological and biochemical characteristics, and ribosomal large subunit 26S rRNA gene D1/D2 domain sequence analysis. The optimal conditions for 3-Met production by YHM-G were obtained by single factor design, Plackett–Burman design, steepest ascent path design and response surface methodology as follows: 42.7 g/L glucose, pH 6, 0.9 g/L yeast extract, 6 g/L L-methionine (L-Met), culture temperature 28 °C, shaking speed 210 rpm, loading volume 50 mL/250 mL, inoculum size 0.5% (v/v), culturing period 48 h and 2.5 g/L Tween-80. Under these optimal conditions, the 3-Met production by strain YHM-G was 3.16 g/L, a value 88.1% higher than that before optimization. Strain YHM-G can also produce a variety of flavor compounds that are important for many foods. This strain thus has the potential to increase the abundance of 3-Met in some fermented foods and enhance their aroma profiles. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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12 pages, 2600 KiB  
Article
Transcriptional Profiling Reveals Adaptive Response and Tolerance to Lactic Acid Stress in Pichia kudriavzevii
by Hai Du, Yan Fu, Nan Deng and Yan Xu
Foods 2022, 11(18), 2725; https://doi.org/10.3390/foods11182725 - 06 Sep 2022
Cited by 6 | Viewed by 1351
Abstract
Pichia kudriavzevii plays an important role in fermented foods and beverages. In the long domestication process of traditional fermentation, the mechanism of response to lactic acid, a common metabolite and growth inhibitor, is currently unclear in P. kudriavzevii. In this study, the [...] Read more.
Pichia kudriavzevii plays an important role in fermented foods and beverages. In the long domestication process of traditional fermentation, the mechanism of response to lactic acid, a common metabolite and growth inhibitor, is currently unclear in P. kudriavzevii. In this study, the tolerance to lactic acid of P. kudriavzevii C-16, isolated from fermented grains, was compared with its type strain ATCC 24210. Under lactic acid stress, P. kudriavzevii C-16 showed increased biomass yields and lactic acid consumption rates. Then, mRNA sequencing was used to analyze the response to lactic acid in P. kudriavzevii C-16. Results showed that 92 and 96 genes were significantly upregulated, 52 and 58 genes were significantly downregulated, respectively, in P. kudriavzevii C-16 cultured for 12 h and 24 h. The genes, which involved in pyruvate metabolic pathway, ABC transporter proteins, glutamate metabolic pathway, and the biosynthetic pathway of leucine and valine, were observed to be differentially expressed between the P. kudriavzevii C-16 and its type strain ATCC 24210. By analyzing the production of higher alcohols, the concentrations of isobutyl alcohol and isoamyl alcohol produced by P. kudriavzevii C-16 increased significantly. It was consistent with the up-regulation of genes that biosynthesized related amino acids. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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12 pages, 4056 KiB  
Article
Production of Indigo by Recombinant Escherichia coli with Expression of Monooxygenase, Tryptophanase, and Molecular Chaperone
by Lingyan Du, Jianming Yue, Yiying Zhu and Sheng Yin
Foods 2022, 11(14), 2117; https://doi.org/10.3390/foods11142117 - 16 Jul 2022
Cited by 6 | Viewed by 2679
Abstract
Indigo is an important pigment widely used in industries of food, cosmetics, and textile. In this work, the styrene monooxygenase StyAB from Pseudomonas putida was co-expressed with the tryptophanase TnaA and the chaperone groES-groEL in Escherichia coli for indigo production. Over-expression of the [...] Read more.
Indigo is an important pigment widely used in industries of food, cosmetics, and textile. In this work, the styrene monooxygenase StyAB from Pseudomonas putida was co-expressed with the tryptophanase TnaA and the chaperone groES-groEL in Escherichia coli for indigo production. Over-expression of the gene styAB endowed the recombinant E. coli AB with the capacity of indigo biosynthesis from indole and tryptophan. Tryptophan fermentation in E. coli AB generated about five times more indigo than that from indole, and the maximum 530 mg/L of indigo was obtained from 1.2 mg/mL of tryptophan. The gene TnaA was then co-expressed with styAB, and the tryptophanase activity significantly increased in the recombinant E. coli ABT. However, TnaA expression led to a decrease in the activity of StyAB and indigo yield in E. coli ABT. Furthermore, the plasmid pGro7 harboring groES-groEL was introduced into E. coli AB, which obviously promoted the activity of StyAB and accelerated indigo biosynthesis in the recombinant E. coli ABP. In addition, the maximum yield of indigo was further increased to 550 mg/L from 1.2 mg/mL of tryptophan in E. coli ABP. The genetic manipulation strategy proposed in this work could provide new insights into construction of indigo biosynthesis cell factory for industrial production. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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18 pages, 2635 KiB  
Article
Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr
by Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Søren K. Lillevang, Lene Jespersen and Nadja Larsen
Foods 2022, 11(12), 1776; https://doi.org/10.3390/foods11121776 - 16 Jun 2022
Cited by 4 | Viewed by 2110
Abstract
This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage. Yeast strains were isolated from skyr and identified by sequencing of the 26S rRNA [...] Read more.
This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage. Yeast strains were isolated from skyr and identified by sequencing of the 26S rRNA gene. K. marxianus yeasts were grown in skyr to high numbers, generating large amounts of volatile organic compounds (VOC) associated with off-flavours, among them were alcohols (3-methyl-1-butanol, 2-methyl-1-propanol and 1-hexanol), esters (ethyl acetate and 3-methylbutyl acetate) and aldehydes (hexanal, methylbutanal and methylpropanal). Growth of P. kudriavzevii Pk1 led to moderate increases in several alcohols and esters (mostly, 3-methyl-1-butanol and ethyl acetate), whereas only minor shifts in VOCs were associated with T. delbrueckii Td2. The levels of the key aroma compounds, diacetyl and acetoin, were significantly decreased by all K. marxianus strains and P. kudriavzevii Pk1. In contrast to the other yeast species, K. marxianus was able to utilize lactose, producing ethanol and carbon dioxide. Based on the overall results, K. marxianus was characterised by the highest spoilage potential. The study revealed the differences between the yeast species in fermentative and spoilage activities, and clarified the role of yeast metabolites for off-flavour formation and quality defects in skyr during cold storage. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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13 pages, 855 KiB  
Article
Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
by Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan and Wenjie Zhang
Foods 2022, 11(12), 1740; https://doi.org/10.3390/foods11121740 - 14 Jun 2022
Cited by 10 | Viewed by 1860
Abstract
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities [...] Read more.
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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13 pages, 1844 KiB  
Article
Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)
by Haixin Sun, Xiaochang Liu, Liwen Wang, Yaxin Sang and Jilu Sun
Foods 2022, 11(12), 1721; https://doi.org/10.3390/foods11121721 - 13 Jun 2022
Cited by 5 | Viewed by 1790
Abstract
Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu [...] Read more.
Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman’s correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30–5.50, 17.11–94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and Kodamaea, Debaryomyces, Wallemia, Zygosaccharomyces, and unclassified Dipodascaceae were the dominant fungal genera in different samples. Moreover, high abundance levels of Kodamaea and Zygosaccharomyces were found in Suanyu from Guizhou. According to the correlation analysis, Kodamaea and Zygosaccharomyces were negatively correlated with TBARS (R2 = −0.43, −0.51) and TVBN (R2 = −0.37, −0.29), and unclassified Dipodascaceae was significant negatively correlated with tyramine (R2 = −0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu. Full article
(This article belongs to the Special Issue Microbiological Safety and Quality of Fermented Products)
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