Paocai dual-phase fermentation

20°C fermentation preserves crunch

Attenuates softening by restraining microbial invasion and pectinolysis while achieving acid-production fermentation.

Ge, Lihong · Huang, Yuli · Mei, Yuan · Menglu, Yang · Zhao, Jichun · Zhao, Nan

Food Chemistry 2024

Advantages

Compared to 10°C and 30°C, 20°C fermentation resulted in less texture softening

20°C fermentation restrained microbial invasion and pectinolysis