Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production

Using MicrobiomeAnalyst for comprehensive statistical, functional, and meta-analysis of microbiome data

(2020) Jasmine Chong et al.   Nature Protocols

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

(2020) Huipeng Liang et al.   FOOD MICROBIOLOGY

Specific and effective detection of anammox bacteria using PCR primers targeting the 16S rRNA gene and functional genes

(2020) Yuchun Yang et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers

(2020) Dominic A. Stoll et al.   FOOD MICROBIOLOGY

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

(2019) Xiaozhe Yang et al.   Food Bioscience

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

(2019) Xiaozhe Yang et al.   FOOD RESEARCH INTERNATIONAL

Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation

(2018) Alexandra Müller et al.   FOOD MICROBIOLOGY

A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi

(2018) Seung-Ho Seo et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation

(2018) Renpeng Du et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dynamics of a microbial community during ensiling and upon aerobic exposure in lactic acid bacteria inoculation-treated and untreated barley silages

(2018) Beiyi Liu et al.   BIORESOURCE TECHNOLOGY

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

(2017) Cinzia Lucia Randazzo et al.   FOOD MICROBIOLOGY

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

(2017) Dong Wook Kim et al.   JOURNAL OF FOOD SCIENCE

Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on Suan Cai Fermentation in Northeast China

(2016) Hongyan Yang et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Effects of salt concentration on Chinese sauerkraut fermentation

(2016) Tao Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice

(2015) Weiwei Zhang et al.   Scientific Reports

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

(2014) Hongyan Yang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum

(2014) Tao Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

RobiNA: a user-friendly, integrated software solution for RNA-Seq-based transcriptomics

(2012) M. Lohse et al.   NUCLEIC ACIDS RESEARCH

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

(2011) Miriam Zago et al.   FOOD MICROBIOLOGY

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

(2007) Ping-Mei Yan et al.   FOOD CONTROL