Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng et al. · Food Research International · 2018 · 243 citations

Agriculture, Food Science, Microbiology +12

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

Ratchadaporn Kaprasob, Orapin Kerdchoechuen, Natta Laohakunjit et al. · Process Biochemistry · 2017 · 227 citations

Agriculture, Food Science, Microbiology +17

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Rina Wu, Yu MeiLing, Xiaoyu Liu et al. · International Journal of Food Microbiology · 2015 · 202 citations

Agriculture, Food Science, Microbiology +17

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Zhen He, Huiying Chen, Xinyi Wang et al. · LWT · 2019 · 182 citations

Agriculture, Food Science, Microbiology +17

Modulation of Metabolome and Bacterial Community in Whole Crop Corn Silage by Inoculating Homofermentative Lactobacillus plantarum and Heterofermentative Lactobacillus buchneri

Dongmei Xu, Wurong Ding, Wencan Ke et al. · Frontiers in Microbiology · 2019 · 174 citations · Full text

Life Sciences, Crop Sciences, Microbiology +16