ArticleFoods (Basel, Switzerland)2025
Screening, Identification, and Fermentation Characteristics of Lactic Acid Bacteria from Pickled Potherb Mustard and Potential Applications.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Inoculation fermentation improves the nutritional quality and flavor profile of Chinese traditional fermented okara (Meitauza): a comparison with a commercial benchmark.Frontiers in microbiology · 2026Article
- Recent advances on fermentation of mustard plant (Frontiers in microbiology · 2026Review
- A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant.Frontiers in microbiology · 2026Review
- Article
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
9 authors.
Funding
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Abstract
We identified strains of lactic acid bacteria from fermented potherb mustard that showed excellent fermentation properties. The goal was to identify superior starter cultures that would optimize the traditional fermentation process, reduce fermentation duration, and improve the quality of pickled potherb mustard. Four strains were screened:
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Registered trials
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