Chongqing radish paocai (paocai) is produced by fermentation of fresh vegetables. It gained
attention for its non-negligible contribution in Sichuan cuisine and potential health benefits …

This study aimed to investigate bacterial diversity in paocai and Chinese spicy cabbage and
compare the microbial communities using high-throughput sequencing. Bacteria …

The effects of different varieties of radish on the quality and flavor of radish paocai are still
elusive. Herein, this study aimed to compare the quality and flavor of radish paocai …

Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven
by various microbiota in fermentation ecosystems. However, the association between these …

“Chinese paocai” is typically made by fermenting red radish or cabbage with aged brine (6–
8 w/w). This study aimed to reveal the effects of paocai raw materials on fermentation …

Radish paocai, one of the most common Sichuan paocai, is widely popular with people.
However, comprehensive research on the effect of radish varieties on the fermentation of …

Fermented vegetables are typically traditional foods made of fresh vegetables and their
juices, which are fermented by beneficial microorganisms. Herein, we applied high …

Paocai is a traditional Chinese fermented vegetable product popular in Asian countries. As
an important additive, salt concentration is closely related to the quality of paocai. The aim of …

Paocai is a widely consumed traditional Chinese fermented vegetable product. To study the
effects of bacterial community succession and core microbial reconstruction on the flavor of …

Traditional paocai brine (PB) is continuously propagated by back-slopping and contains
numerous lactic acid bacteria (LAB) strains. Although PB is important for the quality of …