Objective Changes incurred to the fungal community during the natural fermentation of
tomatoes were studied to pave the way for product and process development. Methods …

High-throughput sequencing was used to analyze the diversity and succession of fungal
community in the fermentation process of industrial radish Paocai in two different factories (J …

Purpose Fermented vegetables can be divided into two types, natural fermented and
artificially inoculated fermented. By detecting and identifying the changes of bacterial …

Abstract Guangxi Suansun (Guangxi SS) and Guangxi Suancai (Guangxi SC) are two kinds
of traditionally fermented vegetables consumed as cooking ingredients in Guangxi Province …

The structure and diversity of the bacterial and fungal communities in juices, solids and
microbial cultures from the traditional fermented vegetables in Zhejiang, stinky white gourd …

In this work, the physicochemical properties of fermented grains for Fenjiu sampled at
different time points of fermentation were evaluated, and the fungal community structure in it …

This study revealed for the first time the dynamic changes of bacterial community and physic-
chemical properties in the process of tomatoes fermentation. In the early phase of …

Vegetable fermentation is the cold processing of fresh vegetables through microbial
metabolic activities under certain production conditions to maintain the nutritional value of …

Abstract The 'Kyoho'grape (Vitaceae, Plantae) has large ears, plenty of flesh, and rich
nutrition and is planted across a large area in China. There are few reports on this variety in …

Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial
soybean paste were chosen for analysis and comparison of their bacterial and fungal …