The microbial community during the fermentation of industrial paocai, a lactic acid fermented vegetable food, was investigated via combined denaturing gradient gel electrophoresis (DGGE) and metagenomic sequencing. Firmicutes and Proteobacteria were identified as the dominant phyla during the fermentation. DGGE results of the bacterial community analysis showed that many genera were observed during the fermentation of industrial paocai, but the same predominant genus and species were observed: Lactobacillus and Lactobacillus (L.) alimentarius/L. paralimentarius. The abundance of L. alimentarius/L. paralimentarius increased fast during the initial stage of fermentation and approximately remained constant during the later stage. Metagenomic s...
<p>Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a vari...
Grape marc used for the production of distilled beverages undergoes prolonged storage which allows a...
High-temperature Daqu is an important saccharifying fermenting starter for brewing Jiang-flavored Ba...
The microbial community during the fermentation of industrial paocai, a lactic acid fermented vegeta...
The microbial community during the fermentation of industrial paocai, a lactic acid fermented vegeta...
Fermentation of paocai is a dynamic process of the microbial community structure, and the interactio...
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mai...
“Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–8 w/w). Th...
Fermented fish, fermented shrimp and fermented crab are traditionally prepared seafoods that are com...
<p>Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick...
Lactobacillus casei/Lactobacillus paracasei group of species contains strains adapted to a wide rang...
In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived...
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermenta...
Microbial life usually takes place in a community where individuals interact, by competition for nut...
<p>Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a vari...
<p>Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a vari...
Grape marc used for the production of distilled beverages undergoes prolonged storage which allows a...
High-temperature Daqu is an important saccharifying fermenting starter for brewing Jiang-flavored Ba...
The microbial community during the fermentation of industrial paocai, a lactic acid fermented vegeta...
The microbial community during the fermentation of industrial paocai, a lactic acid fermented vegeta...
Fermentation of paocai is a dynamic process of the microbial community structure, and the interactio...
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mai...
“Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–8 w/w). Th...
Fermented fish, fermented shrimp and fermented crab are traditionally prepared seafoods that are com...
<p>Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick...
Lactobacillus casei/Lactobacillus paracasei group of species contains strains adapted to a wide rang...
In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived...
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermenta...
Microbial life usually takes place in a community where individuals interact, by competition for nut...
<p>Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a vari...
<p>Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a vari...
Grape marc used for the production of distilled beverages undergoes prolonged storage which allows a...
High-temperature Daqu is an important saccharifying fermenting starter for brewing Jiang-flavored Ba...