https://www.selleckchem.com/
Senmaizuke, a traditional turnip pickle, prepared in Kyoto, Japan, is produced via two types of manufacturing processes with and without vinegar for fermentation. The aim of this study was to reveal the microbial community and growth behavior in the products and manufacturing processes of two types of senmaizuke. Microbial growth analysis of commercial senmaizuke products showed that both types harbored 102-108 colony forming units (CFU)/g of lactic acid bacteria (LA and 102-104 of yeast. The fermented-type products showed successive growth of LAB during
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