Abstract Effects of mixed cultures composed of any two of four autochthonous lactic acid
bacteria on fermentation of Chinese northeast sauerkraut were investigated in this study …

Aim The aim of this study was to study the effects of salt concentrations on the microbial
communities, physicochemical properties, metabolome profiles and sensory characteristics …

In this study, the bacterial communities and flavor metabolites of 27 traditional naturally
fermented sauerkraut samples collected from nine regions of Heilongjiang Province in …

The quality characteristics of sauerkraut fermented with autochthonous LAB selected from
traditional northeast sauerkraut were investigated. The physicochemical, microbiological …

This study aimed to investigate the effects of salt concentration on the microbial community
and flavor metabolites formed during northeast sauerkraut fermentation using a starter …

Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The
traditional northeast sauerkraut is mainly based on natural fermentation at a certain salt …

Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China,
has been widely consumed for thousands of years. In this study, the physicochemical …

Sauerkraut is a traditionally fermented cabbage, and recent evidence suggests that it has
beneficial properties for human health. In this work, a multi-disciplinary approach was …

This study investigated the effectiveness of two novel started-assisted sauerkraut
fermentations in comparison with spontaneous fermentation. Three lactic acid bacteria …

The microbial compositions and metabolites of fermented sauerkraut with and without the
addition of microorganisms have been compared. The OTU clustering, nonvolatile …