Microbial community of fermented vegetables, kimchi

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https://www.ncbi.nlm.nih.gov/bioproject/PRJNA776343

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Microbial community of fermented vegetables, kimchi

创建时间：

2021-10-29

Fermented vegetable microbial community diversity

The dynamics of bacterial community structure of vegetable fermentation process were evaluated using 16S rRNA gene sequencing

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Effects of Leuconostoc mesenteroides starter culture on microbial communities and metabolites during kimchi fermentation

Kimchi fermentations usually rely upon the growth of naturally occurring various heterofermentative lactic acid bacteria (LAB), which sometimes makes difficult to produce kimchi with uniform quality.

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Studies of Kimchi microbial community. food metagenome

Analysis of microbial communities and metabolites during kimchi fermentation.

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Fermented vegetable microbial community diversity

The dynamics of bacterial community structure of vegetable fermentation process were evaluated using 16S rRNA gene sequencing

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Role of Abiotic factor in Shaping Microbial communities of Fermented Vegetable

Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although LAB communities in PB are important for the quality of paoc

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