149 related articles for article (PubMed ID: 36981091)
1. Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition.
Liu Y; Chen X; Li F; Shi H; He M; Ge J; Ling H; Cheng K
Foods; 2023 Mar; 12(6):. PubMed ID: 36981091
[TBL] [Abstract][Full Text] [Related]
2. Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.
Yang X; Hu W; Xiu Z; Jiang A; Yang X; Saren G; Ji Y; Guan Y; Feng K
Front Microbiol; 2020; 11():1878. PubMed ID: 32849461
[TBL] [Abstract][Full Text] [Related]
3. 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.
Yang X; Hu W; Xiu Z; Jiang A; Yang X; Sarengaowa ; Ji Y; Guan Y; Feng K
Food Res Int; 2020 Apr; 130():108926. PubMed ID: 32156375
[TBL] [Abstract][Full Text] [Related]
4. Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.
Tang X; Chen X; Li F; Huang M; Xie L; Ge J; Ling H; Cheng K
Foods; 2024 Apr; 13(8):. PubMed ID: 38672946
[TBL] [Abstract][Full Text] [Related]
5. Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China.
Wang J; Sui Y; Lu J; Dong Z; Liu H; Kong B; Chen Q
Food Chem X; 2023 Oct; 19():100840. PubMed ID: 37680758
[TBL] [Abstract][Full Text] [Related]
6. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut.
Yang X; Hu W; Xiu Z; Jiang A; Yang X; Saren G; Ji Y; Guan Y; Feng K
J Appl Microbiol; 2020 Dec; 129(6):1458-1471. PubMed ID: 32677269
[TBL] [Abstract][Full Text] [Related]
7. Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing.
Zhang S; Zhang Y; Wu L; Zhang L; Wang S
Food Sci Biotechnol; 2023 May; 32(6):855-862. PubMed ID: 37041807
[No Abstract] [Full Text] [Related]
8. Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds.
Wang C; Zhang Q; He L; Li C
Food Res Int; 2020 Dec; 138(Pt B):109820. PubMed ID: 33288192
[TBL] [Abstract][Full Text] [Related]
9. Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine.
Gaudioso G; Weil T; Marzorati G; Solovyev P; Bontempo L; Franciosi E; Bertoldi L; Pedrolli C; Tuohy KM; Fava F
Front Microbiol; 2022; 13():929738. PubMed ID: 36312966
[TBL] [Abstract][Full Text] [Related]
10. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.
Xiao N; Xu H; Hu Y; Zhang Y; Guo Q; Shi W
Food Res Int; 2023 Mar; 165():112556. PubMed ID: 36869460
[TBL] [Abstract][Full Text] [Related]
11. Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles.
Sun XH; Qi X; Han YD; Guo ZJ; Cui CB; Lin CQ
Food Chem; 2023 May; 409():135285. PubMed ID: 36586248
[TBL] [Abstract][Full Text] [Related]
12. Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community.
Zabat MA; Sano WH; Wurster JI; Cabral DJ; Belenky P
Foods; 2018 May; 7(5):. PubMed ID: 29757214
[TBL] [Abstract][Full Text] [Related]
13. Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers.
Ma D; Li Y; Chen C; Fan S; Zhou Y; Deng F; Zhao L
Front Nutr; 2022; 9():1041608. PubMed ID: 36337633
[TBL] [Abstract][Full Text] [Related]
14. Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by
Yao D; Xu L; Wu M; Wang X; Wang K; Li Z; Zhang D
Front Microbiol; 2021; 12():665826. PubMed ID: 34248874
[TBL] [Abstract][Full Text] [Related]
15. The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of
Li WL; Tong SG; Yang ZY; Xiao YQ; Lv XC; Weng Q; Yu K; Liu GR; Luo XQ; Wei T; Han JZ; Ai LZ; Ni L
Curr Res Food Sci; 2022; 5():1720-1731. PubMed ID: 36238813
[TBL] [Abstract][Full Text] [Related]
16. Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi).
Shen Y; Wu Y; Wang Y; Li L; Li C; Zhao Y; Yang S
Food Chem; 2021 Jun; 348():129107. PubMed ID: 33515949
[TBL] [Abstract][Full Text] [Related]
17. Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage.
Ling H; Shi H; Chen X; Cheng K
Food Chem; 2022 Apr; 374():131686. PubMed ID: 34906801
[TBL] [Abstract][Full Text] [Related]
18. Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut.
Hu W; Yang X; Ji Y; Guan Y
Food Res Int; 2021 Oct; 148():110605. PubMed ID: 34507749
[TBL] [Abstract][Full Text] [Related]
19. Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.
Song Z; Du H; Zhang Y; Xu Y
Front Microbiol; 2017; 8():1294. PubMed ID: 28769888
[TBL] [Abstract][Full Text] [Related]
20. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics.
Chen T; Wang H; Su W; Mu Y; Tian Y
Food Res Int; 2023 Mar; 165():112350. PubMed ID: 36869445
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
