Concepedia

Fermented Vegetable Microbiota

Fermented Vegetable Microbiota is a biological community of microorganisms that emerges and functions within the anaerobic environment of fermented vegetables, distinguished by its dynamic composition of lactic acid bacteria, yeasts, and occasionally acetic acid bacteria that drive the biochemical transformation of vegetable substrates during fermentation.

237

Publications

13.1K

Citations

1.1K

Authors

359

Institutions

Publications per year

2017–2026

105

Parents

Publications

237

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

Shengyu Li, Yujuan Zhao, Li Zhang et al. · Food Chemistry · 2012 · 443 citations

, , +16

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Pasquale Filannino, Yunpeng Bai, Raffaella Di Cagno et al. · Food Microbiology · 2014 · 342 citations

, , +16

Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis

Myung‐Jin Kim, Jongsik Chun · International Journal of Food Microbiology · 2005 · 249 citations

, , +16

Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

Jyoti Prakash Tamang, Buddhiman Tamang, Ulrich Schillinger et al. · International Journal of Food Microbiology · 2005 · 220 citations

, , +14

Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis

Shin Haruta, I EGAWA, Akira Fujii et al. · International Journal of Food Microbiology · 2006 · 193 citations

, , +17

1–5 of 237

Authors

1.1K

  1. EM
    Eduardo Medina

    Instituto de la Grasa, Spain

    6 publications · 271 citations

    6

    h-index

  2. LD
    Luc De Vuyst

    Vrije Universiteit Brussel, Belgium

    5 publications · 507 citations

    5

    h-index

  3. JP
    Jyoti Prakash Tamang

    Sikkim University, India

    5 publications · 436 citations

    5

    h-index

  4. EΖ
    Efstathios Ζ. Panagou

    Agricultural University of Athens, Greece

    4 publications · 290 citations

    4

    h-index

  5. SO
    Sanae Okada

    Tokyo University of Agriculture, Japan

    4 publications · 109 citations

    4

    h-index

1–5 of 1.1K

Institutions

359

  1. North Carolina State University

    Raleigh, United States

    11 h-index

    39 publications

    2.3K citations

  2. Instituto de la Grasa

    Seville, Spain

    8 h-index

    19 publications

    792 citations

  3. Agricultural Research Service

    Washington, United States

    8 h-index

    17 publications

    1.4K citations

  4. Sichuan University

    Chengdu, China

    6 h-index

    26 publications

    1.5K citations

  5. Vrije Universiteit Brussel

    Brussels, Belgium

    5 h-index

    18 publications

    1.7K citations

  6. Nanjing Agricultural University

    Nanjing, China

    5 h-index

    26 publications

    2K citations

  7. Tokyo University of Agriculture

    Tokyo, Japan

    4 h-index

    7 publications

    247 citations

  8. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    4 h-index

    10 publications

    299 citations

1–8 of 359

Venues

  1. International Journal of Food Microbiology

    33 publications · 3.4K citations

    30

    h-index

  2. Food Microbiology

    24 publications · 1.8K citations

    21

    h-index

  3. LWT

    15 publications · 882 citations

    14

    h-index

  4. Food Research International

    10 publications · 471 citations

    10

    h-index

  5. Food Bioscience

    8 publications · 345 citations

    8

    h-index

1–5