Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.

ABSTRACT: Northeastern Chinese sauerkraut is a well-known traditional fermented vegetable in China. Incomplete identification of the microorganisms' (bacteria in spontaneous fermentation) diversity and accumulation of nitrite make it difficult to normalize the fermentation process and product qualities of northeastern Chinese sauerkraut. Conventional culturing and polymerase chain reaction-denaturing gradient gel electrophoresis methods were combined to describe microbial structure and diversity. Lactobacillus, Leuconostoc, Enterobacter, Accumulibacter, Thermotoga, Pseudomonas, Clostridium, Rahnella and Citrobacter were predominant microorganisms in different fermentation periods. The pH value and nitrite concentration presented a certai

SUBMITTER: Zhou Q 

PROVIDER: S-EPMC6049748 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature