Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households
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DOI: 10.3389/fmicb.2020.01878
Abstract: Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were… read more here.
Keywords: sauerkraut; different households; microbial community; fermentation ... See more keywords