Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of tr...

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Dettagli Bibliografici
Pubblicato in:Front Microbiol
Autori principali: Yang, Xiaozhe, Hu, Wenzhong, Xiu, Zhilong, Jiang, Aili, Yang, Xiangyan, Saren, Gaowa, Ji, Yaru, Guan, Yuge, Feng, Ke
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2020
Soggetti:
Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7419431/
https://ncbi.nlm.nih.gov/pubmed/32849461
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.01878
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