ArticleFrontiers in microbiology2024
Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Ethanolphilic lactic acid bacteriumApplied and environmental microbiology · 2025Article
- Bacterial community in homemade kimchi and probiotic characterization ofFrontiers in microbiology · 2025Article
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Authors and funding
15 authors.
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Abstract
Bashang suancai is one of the most wellknown traditional fermented vegetables in North China. The study examined the variations in bacterial diversity, physicochemical properties, and volatile flavor compounds (VFCs) of Bashang suancai over a 7-day fermentation period, utilizing Illumina NovaSeq sequencing and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The leading bacterial phyla were
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