Research graph
References from The cutting type of vegetables influences the spontaneous fermentation rate. Local targets link to admitted publications; unresolved targets remain external evidence.
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Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin
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Does kimchi deserve the status of a probiotic food?
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Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation
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Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi
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Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation
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Endophytic bacterial communities in peels and pulp of five root vegetables
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Yogurt and other fermented foods as sources of health-promoting bacteria
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Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes
10.1016/j.foodres.2024.114033 · 2024 · External reference
The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China
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Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation
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Cutting Type as a Key Factor in shaping Microbial Dynamics during Vegetable Fermentation
10.24072/pci.microbiol.100158 · 2025 · External reference
Heat treatment of milk protein concentrates affects enzymatic coagulation properties
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Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review
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Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage
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Lactic Acid Bacteria Convert Glucosinolates to Nitriles Efficiently Yet Differently from Enterobacteriaceae
10.1021/jf305442j · 2013 · External reference
Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation
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Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation
10.4315/0362-028x-68.7.1367 · 2005 · External reference
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Dynamic model for mass transfer of solutes in cucumber fermentation
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DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations
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Detection of an amplification bias associated to Leuconostocaceae family with a universal primer routinely used for monitoring microbial community structures within food products
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Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L
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Equilibration of Solutes in Nonfermenting, Brined Pickling Cucumbers
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Microbial Transformations of Organically Fermented Foods
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Fermented Foods as a Dietary Source of Live Organisms
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Occurrence of Pseudomonas spp. in Raw Vegetables: Molecular and Phenotypical Analysis of Their Antimicrobial Resistance and Virulence-Related Traits
10.3390/ijms222312626 · 2021 · External reference
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
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Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers
10.1016/j.fm.2020.103552 · 2020 · External reference
Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables—Dietary Risk Evaluation
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Fermented foods in a global age: East meets West
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Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
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FLEGME-Dataset2-Culturomics and biochemical data during spontaneous fermentation of cabbage and carrot
10.57745/mjwsjq · 2024 · External reference
Lactofermentation of vegetables: An ancient method of preservation matching new trends
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Microbial communities of a variety of 75 homemade fermented vegetables
10.3389/fmicb.2023.1323424 · 2023 · External reference
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities
10.1128/spectrum.00168-22 · 2022 · External reference
The cutting type of vegetables influences the spontaneous fermentation rate. Supplementary material.
2025 · External reference
Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
10.3390/nu12061666 · 2020 · External reference
Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods
10.1016/j.ijfoodmicro.2019.108463 · 2020 · External reference
Effect of non-core microbes on the key odorants of paocai
10.1016/j.lwt.2022.114211 · 2022 · External reference
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
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Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
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Mannitol production by lactic acid bacteria: a review
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Unresolved reference
2018 · External reference
Applications of plant-based fermented foods and their microbes
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Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria
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Abundance, diversity and plant-specific adaptations of plant-associated lactic acid bacteria
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Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community
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Bacteriocins Produced by Lactic Acid Bacteria a Review Article
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