Fermentation is a traditional method utilized for vegetable preservation, with microorganisms
playing a crucial role in the process. Nowadays, traditional spontaneous fermentation …

This review summarizes current studies on fermented vegetables, analyzing the changes in
nutritional components during pickling, the health benefits of fermented vegetables, and …

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 …

Mustard green paocai is a salted vegetable product that is fermented with low salt in the
initial stage and preserved with high salt in the middle stage. To reveal the key flavor …

Suanyu is one of the traditional Chinese fermented fish products with a pleasant flavor. The
present study sought to evaluate the effects of starter cultures and spices on the …

In the process of Huangjiu fermentation, microbial succession plays an important role in
quality control of Huangjiu. In this study, Lactobacillus acetotolerans was screened as …

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 …

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 …

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 …

Abstract Traditional Huangjiu produced around Winter Solstice has higher quality and a
more harmonious aroma. To investigate the variations of volatile metabolites and microbial …