Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut.
X YangWenzhong HuZhi-Long XiuA JiangX YangG SarenY JiY GuanK FengPublished in: Journal of applied microbiology (2020)
This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.