Publication | Closed Access

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

BiologyMicrobial DiversityFood FermentationMedicineMicrobial EcologyDifferent Salt ConcentrationsMicrobial MetabolismMicrobiologyMicrobial DynamicsMicrobiomeChinese Northeast SauerkrautPublic Health