Microbial community analysis of Eastern European-style sauerkraut fermentations

In a current BioProject we share results of the 16S rRNA metabarcoding study of the Eastern European-style sauerkraut fermentations. The fermentations were performed using traditional recipes when chopped cabbage leaves (Brassica oleracea var. capitata) are fermented together with shredded carrots (Daucus carota subsp. Sativus) and an addition of 2% NaCl taken from a weight of the cabbage. The end products were consumed by the authors to confirm authentic taste and positive gastrointestinal health impacts.The brine samples were taken at the end of the fermentations conducted at normal temperature. Aliquots were filtered through 0.22 um sterile filters which were further used for DNA extraction.All the work was performed by Alexander K. Bekkelund in frames of the KAPUSTIS-2020 project.