ArticleFrontiers in microbiology2022
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine.
Article in Frontiers in microbiology, 2022. 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.
- Fermented foods and inflammation: a crossover intervention trial with fresh and pasteurized sauerkraut.European journal of clinical nutrition · 2026Trial
- Bacterial microbiome and flavor metabolome shifts in traditional Hinggan league sauerkraut fermentation.Food chemistry. Molecular sciences · 2026Article
- Article
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome-gut-brain axis.Frontiers in nutrition · 2026Review
- Linking the edible plant microbiome and human gut microbiome.Gut microbes · 2025Review
- Microbiota and Quality Indexes of Commercial Sauerkraut and Fermented Cucumbers.Environmental microbiology reports · 2025Article
- The Role of Inactivation Methods in Shaping Postbiotic Composition and Modulating Bioactivity: A Review.Foods (Basel, Switzerland) · 2025Review
- Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes.Foods (Basel, Switzerland) · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers.Applied and environmental microbiology · 2025Article
- Article
- Short-Term Supplementation of Sauerkraut Induces Favorable Changes in the Gut Microbiota of Active Athletes: A Proof-of-Concept Study.Nutrients · 2024Article
- Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China.Foods (Basel, Switzerland) · 2024Article
- Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review.Foods (Basel, Switzerland) · 2024Review
- Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden.Foods (Basel, Switzerland) · 2023Article
- Advancing Insights into Probiotics during Vegetable Fermentation.Foods (Basel, Switzerland) · 2023Review
- First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India.Frontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sauerkraut is a traditionally fermented cabbage, and recent evidence suggests that it has beneficial properties for human health. In this work, a multi-disciplinary approach was employed to characterize the fermentation process and gut health-promoting properties of locally produced, organic sauerkraut from two distinct producers, SK1 and SK2. 16S rRNA metataxonomics showed that bacterial diversity gradually decreased as fermentation progressed. Differences in sauerkraut microbiota composition were observed between the two producers, especially at the start of fermentation. Lactic acid bacteria (LAB) dominated the microbiota after 35 days, with
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