ArticleApplied and environmental microbiology2007
DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.
Article in Applied and environmental microbiology, 2007. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 54 papers.
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Who cites it
54 citing papers in PubMed.
- Bacterial microbiome and flavor metabolome shifts in traditional Hinggan league sauerkraut fermentation.Food chemistry. Molecular sciences · 2026Article
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- Two-Stage Sequential Fermentation of Oat Drink UsingFood science & nutrition · 2026Article
- Comparative Analysis of the Physicochemical Properties and Bacterial Diversity of Cowpeas During Natural and Inoculated Fermentation in Different Provinces.Microorganisms · 2026Article
- Food-derived molecules as regulators of intestinal tight junctions and barrier function: mechanisms and implications.Frontiers in drug delivery · 2026Review
- Ethanolphilic lactic acid bacteriumApplied and environmental microbiology · 2025Article
- Microbiota and Quality Indexes of Commercial Sauerkraut and Fermented Cucumbers.Environmental microbiology reports · 2025Article
- Characterization of the spoilage microbial communities in plant-based meat alternatives during refrigerated storage.Microbiology spectrum · 2025Article
- Cooking-class style fermentation as a context for co-created science and engagement.Microbiology spectrum · 2025Article
- Using Postbiotics from Functional Foods for Managing Colorectal Cancer: Mechanisms, Sources, Therapeutic Potential, and Clinical Perspectives.Microorganisms · 2025Review
- The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers.Applied and environmental microbiology · 2025Article
- Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu.International journal of food science · 2025Article
- Whole-genome sequences of fermentative and spoilage-associated lactic acid bacteria,Microbiology resource announcements · 2024Article
- Production of Conjugated Linoleic Acid (CLA) byFoods (Basel, Switzerland) · 2024Review
- On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.Foods (Basel, Switzerland) · 2023Article
- Genome-Wide Comparative Analysis ofFoods (Basel, Switzerland) · 2023Article
- Healthy Diet and Lifestyle Improve the Gut Microbiota and Help Combat Fungal Infection.Microorganisms · 2023Review
- Whole-Genome Sequencing and Annotation of Pediococcus ethanolidurans and Pediococcus pentosaceus Isolates from Commercial Cucumber Fermentation.Microbiology resource announcements · 2023Article
- The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Molecules (Basel, Switzerland) · 2022Article
- High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota.BMC microbiology · 2022Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.
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