ArticleFrontiers in microbiology2018
Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China.
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 61 citations in OpenAlex.
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- Exploring the Relationship between ACE Gene Variants and Systemic Lupus Erythematosus Susceptibility in the Hainan Population through Genetic Association Analysis.Current rheumatology reviews · 2025Article
- Microbial function in food fermentations: Current research and future directions.Current research in microbial sciences · 2025Article
- Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Potential Health Benefits of Fermented Vegetables with Additions ofFoods (Basel, Switzerland) · 2024Article
- Optimisation of Lactobacillus fermentation conditions and its application in the fermentation of salt-free sauerkraut.Frontiers in microbiology · 2024Article
- Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia.International journal of food science · 2024Article
- Carbohydrate-active enzyme profiles ofFood chemistry: X · 2023Article
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
- Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process.Foods (Basel, Switzerland) · 2023Article
- Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition.Foods (Basel, Switzerland) · 2023Article
- Chinese Liquor Fermentation: Identification of Key Flavor-ProducingApplied and environmental microbiology · 2020Article
- Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.Frontiers in microbiology · 2020Article
- Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers.Frontiers in microbiology · 2020Article
- Article
- Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China.Frontiers in microbiology · 2019Article
- Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices.Frontiers in microbiology · 2018Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented vegetables are typically traditional foods made of fresh vegetables and their juices, which are fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in fermented vegetables from different areas of Hainan Province, and abundant metabolic pathways in the fermented vegetables were simultaneously predicted. At the genus level,
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