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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Detalles Bibliográficos
Autores principales: Yang, Xiaozhe, Hu, Wenzhong, Xiu, Zhilong, Jiang, Aili, Yang, Xiangyan, Saren, Gaowa, Ji, Yaru, Guan, Yuge, Feng, Ke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7419431/
https://www.ncbi.nlm.nih.gov/pubmed/32849461
http://dx.doi.org/10.3389/fmicb.2020.01878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7419431/
https://www.ncbi.nlm.nih.gov/pubmed/32849461
http://dx.doi.org/10.3389/fmicb.2020.01878

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