Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng, +4

Food Research International

Microbial DiversityFood FermentationChinese Sichuan PaocaiMicrobial EcologyEnvironmental Microbiology +3

Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

Tao Xiong, Qianqian Guan, Suhua Song, +2

Food Control

Chinese Sauerkraut FermentationDynamic ChangesFood FermentationLactic Acid BacteriaMicrobial Ecology +5

Effects of salt concentration on Chinese sauerkraut fermentation

Tao Xiong, Junbo Li, Fan Liang, +3

LWT

NutritionSalt ConcentrationFood FermentationIn Vitro FermentationHealth Sciences

Polysaccharide from fermented Momordica charantia L. with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats

He Gao, Jia-Jia Wen, Jielun Hu, +5

Carbohydrate Polymers

Food FermentationIn Vitro FermentationType 2PolysaccharideMicrobiology +2

Exopolysaccharides from <i>Lactobacillus plantarum</i> NCU116 Regulate Intestinal Barrier Function via STAT3 Signaling Pathway

Xingtao Zhou, Wucheng Qi, Tao Hong, +4

Journal of Agricultural and Food Chemistry

DysbiosisMicrobial PathogensImmunologyTight JunctionInflammation +14

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

Muyan Xiao, Tao Huang, Chia-Liang Huang, +4

LWT

Traditional ChineseFood Bioactive CompoundFood FermentationMicrobial CommunitiesFlavour Compounds +4

Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

Tao Xiong, Xiao Li, Qianqian Guan, +2

Food Control

Food ChemistryFood FermentationIn Vitro FermentationHealth SciencesChinese Sauerkraut +7

Lactobacillus plantarum NCU116 improves liver function, oxidative stress and lipid metabolism in rats with high fat diet induced non-alcoholic fatty liver disease

Chuan Li, Shaoping Nie, Kexue Zhu, +4

Food & Function

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables

Qianqian Guan, Wendi Zheng, Tao Huang, +6

Food Research International

Food FermentationHealth SciencesMicrobial CommunitiesMicrobial EcologyFood Microbiology +6

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Zhanggen Liu, Zhen Peng, Tao Huang, +4

Food Microbiology

Microbial HazardMicrobial ContaminationBacterial DiversityMicrobial EcologyEnvironmental Microbiology +4