Effects of microbial diversity on nitrite concentration in pao cai, a naturally fermented cabbage product from China.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2017.12.003
Abstract: Pao cai is a spontaneously fermented cabbage where native bacteria may have an important influence on nitrite content during fermentation. In this research, we used metagenomic-based 16S rRNA gene amplicon sequencing to analyze differences in… read more here.
Keywords: pao; china; fermented cabbage; pao cai ... See more keywords
The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers
Sign Up to like & getrecommendations! Published in 2024 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.02234-24
Abstract: ABSTRACT Fermented vegetables, such as fermented cabbage (sauerkraut), have garnered growing interest for their associations with a myriad of health benefits. However, the mechanistic details underlying the outcomes of consuming these foods require further investigation.… read more here.
Keywords: caco monolayers; lactate; intestinal barrier; fermented cabbage ... See more keywords