Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.

Yang, Xiaozhe; Hu, Wenzhong; Xiu, Zhilong; Jiang, Aili; Yang, Xiangyan; Saren, Gaowa; Ji, Yaru; Guan, Yuge; Feng, Ke

Yang, Xiaozhe; Hu, Wenzhong; Xiu, Zhilong; Jiang, Aili; Yang, Xiangyan; Saren, Gaowa; Ji, Yaru; Guan, Yuge; Feng, Ke.

Afiliación

Yang X; School of Bioengineering, Dalian University of Technology, Dalian, China.
Hu W; College of Life Science, Dalian Minzu University, Dalian, China.
Xiu Z; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China.
Jiang A; College of Life Science, Dalian Minzu University, Dalian, China.
Yang X; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China.
Saren G; School of Bioengineering, Dalian University of Technology, Dalian, China.
Ji Y; College of Life Science, Dalian Minzu University, Dalian, China.
Guan Y; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China.
Feng K; College of Life Science, Dalian Minzu University, Dalian, China.

Front Microbiol ; 11: 1878, 2020.

Article en En | MEDLINE | ID: mdl-32849461

Palabras clave

correlation; flavor; homemade northeast sauerkraut; metabolome; microbiota

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2020 Tipo del documento: Article País de afiliación: China

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google