The microbiota of cheese plays a key role in determining its organoleptic and other physico-
chemical properties. It is essential to understand the various contributions, positive or …

Antimicrobial resistance is a major public health problem and is mainly due to the
indiscriminate use of antimicrobials in human and veterinary medicine. The consumption of …

To reveal the potential of core bacterial and fungal communities for aroma formation in the
fermentation of chili pepper, shifts in microbial diversity and volatile metabolites during the …

Suancai, a popular traditional fermented cabbage in northeast China, is commonly prepared
by the spontaneous fermentation process at a certain salt concentration. The salt can affect …

Spontaneous fermentations that do not rely on backslopping or industrial starter cultures
were especially important to the early development of society and are still practiced around …

Lactobacillus enriched with organic/inorganic selenium and pickles fermented with the
Lactobacillus plantarum R were prepared. The results showed that selenium-enriched …

Multiple and ultrasensitive detection of pathogenic bacteria is critical but remains a
challenge. Here, we introduce a digital assay for multiplexed and target DNA amplification …

Paocai is a widely consumed Chinese traditional fermented vegetable product. To
understand the effect of temperature on paocai fermentation flora, the bacterial community …

Antimicrobial resistance (AMR) is a growing global concern in infectious disease
management, leading to increased morbidity and mortality rates, and having a greater …

Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely
consumed for decades. Similar to many Chinese baijiu, Baiyunbian baijiu is fermented in …