We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lact

NIAID Data Ecosystem50

sichuan paocai brine microbial sequencing

泡菜发酵微生物

发酵食品

It firstly reveals the microbial ecology of traditional home-made Chinese paocai pellicle formation polluted by using metagenomic sequencing (Illumina NovaSeq6000).

NIAID Data Ecosystem70

Bacterial community in Kimchi with different sub-ingredients ratio. fermentation metagenome

泡菜发酵微生物

食品发酵工艺

Different ratio of ingredients (ginger and greenonion) were added in kimchi as sub-ingredient to analyze their effect on microbial community during fermentation period. The amplicon sequencing targeti

NIAID Data Ecosystem50

Correlation between autochthonous microbial communities and flavor properties during the fermentation of mustard green paocai

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