Effect of salt concentration on microbial communities, physicochemical properties, and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut.,Journal of Applied Microbiology

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Effect of salt concentration on microbial communities, physicochemical properties, and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut.
Journal of Applied Microbiology ( IF 3.2 ) Pub Date : 2020-07-17 , DOI: 10.1111/jam.14786
X Yang _{1,

2,

3} , W Hu _{2,

3} , Z Xiu ₁ , A Jiang _{2,

3} , X Yang _{2,

3} , G Saren _{1,

2,

3} , Y Ji _{1,

2,

3} , Y Guan _{1,

2,

3} , K Feng _{2,

3}

Affiliation

The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut.

中文翻译：