ArticleInternational journal of molecular sciences2020
Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics.
Article in International journal of molecular sciences, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it, 37 citations in OpenAlex.
- A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk.Frontiers in nutrition · 2025Pooled it
- The characteristics of Chinese household refrigerator microbial communities obtained from different geographical regions and different sampling sites.Antonie van Leeuwenhoek · 2026Article
- Technological and In Vitro Probiotic Characterization of Yeasts Isolated from Makdous for Plant-Based Fermentations.Current microbiology · 2026Article
- Screening and oenological characterization of a high β-glucosidase-producing yeast fromFood chemistry: X · 2026Article
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- Metabolic modelling uncovers the complex interplay between fungal probiotics, poultry microbiomes, and diet.Microbiome · 2024Article
- Article
- Advancing Insights into Probiotics during Vegetable Fermentation.Foods (Basel, Switzerland) · 2023Review
- Regular consumption of lacto-fermented vegetables has greater effects on the gut metabolome compared with the microbiome.Gut microbiome (Cambridge, England) · 2023Article
- Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
Abstract
Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties of cabbages (Ambrosia, Avak, Cabton, Galaxy, Jaguar, Kamienna Głowa, Manama and Ramco), as well as characterize obtained yeast isolates. WL Nutrient Agar with Chloramphenicol was used to enumerate yeast. Isolates were differentiated using RAPD-PCR and identified by sequencing of the 5.8S-ITS rRNA gene region. The volatiles production was analyzed using SPME-GC-TOFMS. Our research confirmed that during sauerkraut fermentation there is an active growth of the yeasts, which begins in the first phases. The maximal number of yeast cells from 1.82 to 4.46 log CFU g
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Registered trials
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