Natural Environmental Variation Determines Microbial Diversity Patterns in Serofluid Dish, a Traditional Chinese Fermented Vegetable Food-Reference-Cited by-同舟云学术

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Natural Environmental Variation Determines Microbial Diversity Patterns in Serofluid Dish, a Traditional Chinese Fermented Vegetable Food

Published:2022-07-26 Issue:9 Volume:79 Page:
ISSN:0343-8651
Container-title:Current Microbiology
language:en
Short-container-title:Curr Microbiol

Author:

Zhou Zhongkun,Zhang Rentao,Ma Yunhao,Du Kangjia,Sun Mengze,Zhang Hao,Jiang Xinrong,Tu Hongyuan,Chen Peng

Funder

the Key Research and Development Program of Gansu Province

the Technological Innovation Guidance Program of Gansu Province

the College Students' Innovation and Entrepreneurship Training Program of Lanzhou University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s00284-022-02965-8.pdf

Reference47 articles.

1. Meng XG, Zhang LK, Zhou GG (2010) Research and developing prospects of traditional fermentative food—Jiangshui. Sci Technol Food Ind 31:402–404. https://doi.org/10.13386/j.issn1002-0306.2010.10.084

2. Chen P, Wu Z, Zhao Y, Wei Y, Xu R, Yan L, Li H (2016) Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish, a traditional Chinese fermented food. Genom Data 7:127–128. https://doi.org/10.1016/j.gdata.2015.12.019

3. Wu Y, Ye Z, Feng P, Li R, Chen X, Tian X, Han R, Kakade A, Liu P, Li X (2021) Limosilactobacillus fermentum JL-3 isolated from “Jiangshui” ameliorates hyperuricemia by degrading uric acid. Gut Microbes 13:1–18. https://doi.org/10.1080/19490976.2021.1897211

4. Liang H, He Z, Wang X, Song G, Chen H, Lin X, Ji C, Li S (2020) Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation. Food Microbiol 91:103537. https://doi.org/10.1016/j.fm.2020.103537

5. Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa JY, Guan Y, Feng K (2020) 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. Food Res Int 130:108926. https://doi.org/10.1016/j.foodres.2019.108926

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1. Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China;Food & Function;2022

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