ArticleFrontiers in microbiology2020
Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.
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 19 papers.
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Who cites it
19 citing papers in PubMed, 61 citations in OpenAlex.
- Bacterial microbiome and flavor metabolome shifts in traditional Hinggan league sauerkraut fermentation.Food chemistry. Molecular sciences · 2026Article
- Microbial Interactions and Flavor Modulation in Cabbage Fermentation: Roles ofMolecules (Basel, Switzerland) · 2026Article
- Dynamics and correlation of flavor compounds and bacterial communities in mustard (Food chemistry: X · 2026Article
- Application of green tea to enhance the antioxidant properties of fermented cauliflower.Scientific reports · 2025Article
- The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers.Applied and environmental microbiology · 2025Article
- Article
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
- Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production.Heliyon · 2024Article
- Fermented foods and gastrointestinal health: underlying mechanisms.Nature reviews. Gastroenterology & hepatology · 2024Review
- Article
- Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects.Life (Basel, Switzerland) · 2023Review
- Microbial communities of a variety of 75 homemade fermented vegetables.Frontiers in microbiology · 2023Article
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
- How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities.Microbiology spectrum · 2022Article
- Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.Microbiology spectrum · 2022Article
- Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine.Frontiers in microbiology · 2022Article
- Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Frontiers in microbiology · 2022Article
- Oral Signals of Short and Long Chain Fatty Acids: Parallel Taste Pathways to Identify Microbes and Triglycerides.Current opinion in physiology · 2021Article
- Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition.Frontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
9 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and
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