Concepedia

Brine Fermentation

Brine Fermentation is a method of vegetable fermentation that involves submerging vegetables in a saltwater solution to promote the growth of lactic acid bacteria while inhibiting pathogens, thereby preserving the vegetables and developing characteristic flavors through anaerobic microbial activity.

73

Publications

2.9K

Citations

233

Authors

82

Institutions

Publications per year

2017–2026

17

Parents

Publications

73

Antimicrobial Properties of Oleuropein and Products of Its Hydrolysis from Green Olives

H. P. Fleming, William M. Walter, J. L. Etchells · Applied Microbiology · 1973 · 183 citations · Full text

, , +11

Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives

Hikmate Abriouel, Nabil Benomar, Antonio Gálvez · International Journal of Food Microbiology · 2010 · 145 citations

, , +16

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

George‐John E. Nychas, Efstathios Ζ. Panagou, Monica Parker et al. · Letters in Applied Microbiology · 2002 · 128 citations

, , +17

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

Joanita Sulaiman, Han Ming Gan, Wai-Fong Yin et al. · Frontiers in Microbiology · 2014 · 101 citations · Full text

, , +17

Soy proteins for foods centering around soy sauce and tofu

Danji Fukushima · Journal of the American Oil Chemists Society · 1981 · 98 citations

, , +10

1–5 of 73

Authors

233

  1. HP
    H. P. Fleming

    North Carolina State University, United States

    10 publications · 457 citations

    10

    h-index

  2. JL
    J. L. Etchells

    North Carolina State University, United States

    7 publications · 423 citations

    7

    h-index

  3. TA
    Thomas A. Bell

    North Carolina State University, United States

    6 publications · 240 citations

    6

    h-index

  4. AG
    António Garrido

    Instituto de la Grasa, Spain

    4 publications · 129 citations

    4

    h-index

  5. RF
    Roger F. McFeeters

    North Carolina State University, United States

    3 publications · 158 citations

    3

    h-index

1–5 of 233

Institutions

82

  1. North Carolina State University

    Raleigh, United States

    13 h-index

    40 publications

    1.8K citations

  2. Instituto de la Grasa

    Seville, Spain

    8 h-index

    27 publications

    865 citations

  3. Agricultural Research Service

    Washington, United States

    7 h-index

    15 publications

    1K citations

  4. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    4 h-index

    11 publications

    333 citations

  5. Centre of Biotechnology of Sfax

    Sfax, Tunisia

    3 h-index

    9 publications

    299 citations

  6. United States Department of Agriculture

    Washington, United States

    2 h-index

    6 publications

    639 citations

  7. Kikkoman (Japan)

    Noda, Japan

    2 h-index

    6 publications

    273 citations

  8. Cornell University

    Ithaca, United States

    2 h-index

    5 publications

    80 citations

1–8 of 82

Venues

  1. Journal of Food Science

    JFS · 15 publications · 427 citations

    13

    h-index

  2. Applied Microbiology

    6 publications · 379 citations

    6

    h-index

  3. International Journal of Food Microbiology

    3 publications · 195 citations

    3

    h-index

  4. Journal of Food Protection

    2 publications · 44 citations

    2

    h-index

  5. 2

    h-index

1–5