ArticleFrontiers in microbiology2020
Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed.
- Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial Strains.Foods (Basel, Switzerland) · 2026Article
- Integration of MALDI-TOF MS and 16S rRNA Analysis for Identification of Plant-Based Fermentation-Associated Microbiota.Environmental microbiology reports · 2026Article
- Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress.Foods (Basel, Switzerland) · 2025Article
- Chemometric Discrimination of Korean and Chinese Kimchi Using Untargeted Metabolomics.Metabolites · 2025Article
- Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process.Food science & nutrition · 2024Article
- Effect of salt concentration on the quality and microbial community during pickled peppers fermentation.Food chemistry: X · 2024Article
- Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions.Foods (Basel, Switzerland) · 2023Review
- Microbial communities of a variety of 75 homemade fermented vegetables.Frontiers in microbiology · 2023Article
- Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Foods (Basel, Switzerland) · 2022Article
- How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities.Microbiology spectrum · 2022Article
- Changes in the bacterial communities in chromium-contaminated soils.Frontiers in veterinary science · 2022Article
- The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites.PeerJ · 2021Article
- Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community.Frontiers in microbiology · 2021Article
- Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.Frontiers in microbiology · 2020Article
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10 authors.
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Abstract
Traditional Chinese fermented vegetables are a type of brine-salted fermented vegetable product. During the spontaneous fermentation, various compounds are produced, degraded, and converted, influencing the quality of the fermented pickle. To ascertain the effect of different containers on the fermentation process of the pickles, this study investigated the bacterial diversity and the chemical composition characteristics of the pickle (radish) fermented in commonly used containers including glass jars (GL), porcelain jars (PO), and plastic jars (PL). The correlation between chemical compounds and microbial community was further analyzed. The changes in pH values suggested that PL may facilitate the quickest fermentation of the pickles, while the process in PO progressed at the lowest rate. The PL brine samples contained higher levels of lactic acid and threonine, while more abundant volatile chemical compounds were evident in PO. The container materials had no significant influence on the microbial structure, wherein
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