Skip to content
DraconiticResearch
Search Sources API
203,948 studies31 sourcesUpdated 23 min ago
Peer-reviewedCC BYFoods (Basel, Switzerland)

Exploring Dynamic Changes in Microbial Succession and Flavor-Active Metabolites During Pickled and Dried Mustard Fermentation of Traditional Fermented Vegetables

  • Xue Jiang1
  • Hong Xu1
  • Huang Zhou2
  • Mingyong Xie1
  • Tao Xiong1
  • Zhanggen Liu1
  1. 1State Key Laboratory of Food Science and Resources, , No. 235 Nanjing East Road, Nanchang 330047, China
  2. 2Ji’an College, 133 Ji’an South Avenue, Ji’an City Center, Ji’an 343000, China
Read full textPDFCite

Related

  1. Integrated Metabolomics and Amplicon Sequencing Reveal Microbial Succession and Metabolite Dynamics During Sojae Semen Praeparatum Fermentation
    Kaili Yan, Na Wang, Shuo Fan +9
    Foods (Basel, Switzerland)Peer-reviewedCC BYFull textEurope PMC
  2. Differential Regulation of Microbial Community Succession by Bacillus velezensis and Its Impact on Flavor Compound Synthesis During Xiaoqu Baijiu Fermentation Stage
    Hong Ren, Yingying Xie, Shili Wu +9
    Foods (Basel, Switzerland)Peer-reviewedCC BYFull textEurope PMC
  3. Microbial Community Succession and Its Association with Characteristic Flavor Substances During Natural Fermentation of Pickled Pepper
    Ling Zhu, Weirong Xu, Yisheng Tang +4
    MicroorganismsPeer-reviewedCC BYFull textGeneral biologyEurope PMCDOAJ
  4. Impact of traditional cooking methods on total phenolics, flavonoids, and antioxidant capacities of dark green leafy vegetables
    Bahar Yalçın Çeliktaş, Muazzez Garipağaoğlu, Şeyda Karaman Ersoy
    PLOS OnePeer-reviewedCC BY 4.0Full textNutritionCondensed matterPLOS
  5. Dynamic flavor formation and microbial succession during fermentation of water bamboo shoots: Insights from volatilomics and metagenomics.
    Kai Zhu, Songheng Wu, Huilin Deng +5
    Food chemistry: XPeer-reviewedCC BYFull textEurope PMC

Cite

BibTeXRIS
BibTeX
@article{jiang2026exploring,
  title = {{Exploring Dynamic Changes in Microbial Succession and Flavor-Active Metabolites During Pickled and Dried Mustard Fermentation of Traditional Fermented Vegetables}},
  author = {Xue Jiang and Hong Xu and Huang Zhou and Mingyong Xie and Tao Xiong and Zhanggen Liu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13665255},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Exploring Dynamic Changes in Microbial Succession and Flavor-Active Metabolites During Pickled and Dried Mustard Fermentation of Traditional Fermented Vegetables
AU  - Xue Jiang
AU  - Hong Xu
AU  - Huang Zhou
AU  - Mingyong Xie
AU  - Tao Xiong
AU  - Zhanggen Liu
PY  - 2026
DA  - 2026/09/29
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13665255
SN  - 2304-8158
ER  -