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

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China

Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou‐flavour liquor by combined PCR‐DGGE and quantitative PCR assay