Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation

Screening of Lactic Acid Bacteria Isolated from Fermented Cowpea and Optimization of Biomass Production Conditions

Physicochemical characteristics and bacterial communitiesof meigan cai and zao cai, two home-made fermented vegetable

Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137

The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S Rrna

Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Bacterial community dynamics and physical–chemical characteristics in natural fermentation of jiang-shui, a traditional food made in Northwest China