Analysis of the Dynamic Succession of Bacterial Communities during Industrial Processing of Fresh-cut Lettuce

Objective: Exploring the dynamic changes in the bacterial community during the industrial processing of fresh-cut lettuce. Methods: The bacterial composition of fresh-cut lettuce at different processing stages (raw material M, pre-washing PW, first washing W1, second washing W2, third washing W3, fi...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 16; pp. 202 - 209
Main Authors Yan LI, Wenhao BI, Ting CHEN, Weiwei JIN
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
bacterial communities
fresh-cut lettuce
industrial processing
sodium hypochlorite
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ISSN1002-0306
DOI10.13386/j.issn1002-0306.2024110200

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