Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ‐5‐1 by Illumina Miseq sequencing
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DOI: 10.1111/lam.12824
Abstract: The bacterial diversity and community structure involved in Chinese sauerkraut is one of the most important factors shaping the final characteristics of traditional foods. In this research, Lactobacillus casei 11MZ‐5‐1 was applied in Chinese sauerkraut… read more here.
Keywords: community structure; fermentation; diversity community; bacterial diversity ... See more keywords