ArticleFood science and biotechnology2018
Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Bacterial microbiome and flavor metabolome shifts in traditional Hinggan league sauerkraut fermentation.Food chemistry. Molecular sciences · 2026Article
- Fresh and Fermented Beetroot: From Microbial Biotransformation to Nitrate-Nitrite-NO Signalling, Redox Homeostasis and Microbiome Interactions.International journal of molecular sciences · 2026Review
- Untargeted metabolomics and physicochemical analyses reveal metabolic mechanisms underlying quality modification in sour porridge fermented withFrontiers in microbiology · 2026Article
- Probiotic characteristics and safety evaluation of acid-tolerant lactic acid bacteria isolated from Suancai, a popular fermented vegetable in Northeast China.Folia microbiologica · 2025Article
- Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai.Foods (Basel, Switzerland) · 2025Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- Article
- Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis.Foods (Basel, Switzerland) · 2025Article
- Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes.Food chemistry: X · 2023Article
- Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition.Foods (Basel, Switzerland) · 2023Article
- Molecular Detection and Identification of Plant-AssociatedInternational journal of molecular sciences · 2023Review
- Are Fermented Foods Effective against Inflammatory Diseases?International journal of environmental research and public health · 2023Review
- Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety.Foods (Basel, Switzerland) · 2021Article
- Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics.International journal of molecular sciences · 2020Article
- Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.Frontiers in microbiology · 2020Article
- Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease.Nutrients · 2019Review
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Northeastern Chinese sauerkraut is a well-known traditional fermented vegetable in China. Incomplete identification of the microorganisms' (bacteria in spontaneous fermentation) diversity and accumulation of nitrite make it difficult to normalize the fermentation process and product qualities of northeastern Chinese sauerkraut. Conventional culturing and polymerase chain reaction-denaturing gradient gel electrophoresis methods were combined to describe microbial structure and diversity.
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