Microbiota and Quality Indexes of Commercial Sauerkraut and Fermented Cucumbers.

ABSTRACT: Sauerkraut and fermented cucumbers are the most commonly consumed fermented vegetables in several regions of Eastern, Central, and Western Europe; thus, their quality is of great importance. In this study, the quality and bacterial microbiota of commercial samples of fermented cucumbers and sauerkraut were assessed. The identification and quantification of the microbial consortia were performed using nanopore sequencing, and ultrahigh-performance liquid chromatography-tandem mass spectrometry was used to analyse the content of biogenic amines. The physicochemical analysis showed great sample differentiation. Microbial analysis revealed a large diversity of types and relative abundances amongst the studied samples. Lactobacillaceae dominated the microbial community of fermented products, wi

SUBMITTER: Choinska R 

PROVIDER: S-EPMC12699377 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature