Technology and Microbiology of Chinese Fermented Vegetables

Edited By: Chen Gong

£79.99

This book analyzes the production, microbial communities, and safety of Chinese fermented vegetables. It pioneers new theories and breakthroughs in lactic acid bacteria use, serving as a vital reference for researchers and industry.

Divided into 4 chapters and 13 sections, this book elaborately expounds on the historical background, cultural heritage, and developmental trajectory of fermented vegetables in China.…

Divided into 4 chapters and 13 sections, this book elaborately expounds on the historical background, cultural heritage, and developmental trajectory of fermented vegetables in China. It comprehensively analyzes the production techniques of distinctive regional fermented vegetables and uncovers the changing patterns and functional characteristics of core microbial communities during fermentation. Addressing safety concerns related to fermented vegetables, the book proposes effective prevention and control strategies, providing a robust safeguard for industry safety.
Moreover, the scientific team pioneered the “steady-state fermentation” theory, discovered the “homomorphous heteroeffect” phenomenon, and made breakthrough progress in the preparation and application techniques of lactic acid bacteria and its direct-inoculation strains.
This book offers both theoretical depth and practical value. It serves as a vital reference for professionals in research institutions and universities, as well as providing practical techniques and strategies for fermented vegetable production and processing enterprises.

Chen Gong is a professorate senior engineer, the chief expert in agricultural and food processing of Sichuan, the chief expert in pickled vegetable research, Tianfu distinguished scientist, science and technology leader of Sichuan, commissioner of the Chinese Institute of Food Science and Technology, and receives State Council special allowance. He is currently the chief scientist of Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd. and the dean of Sichuan Dongpo Chinese Paocai Industry Technology Research Institute.
With a focus on Chinese Paocai, he has undertaken more than 30 food research projects of a national, ministerial, and provincial-level, and has received over 20 science and technology awards at national, ministerial, and provincial (industrial) levels.
He has applied for and obtained more than 90 patents (mainly inventions), published over 170 papers, and authored 13 monographs. He has conducted in-depth research on fermented foods such as Chinese paocai and doubanjiang (broad bean chili paste), and has proposed theories such as “salt pickled vegetables-paocai”, “Paocai steady fermentation”, and “nitrite-ammonia-nitrogen conversion in Paocai.”

Chen Gong, Qisheng Zhang, Yao Tang, Dongdong Wang, Runqiu Huang, Jiayi Li, Zhiyi Fan, Jianying Ming, Heng Li, Weiqin Deng, Wei Zhang, Xiongbo Li, Jinggang You