Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components.

In addition, the abundance of Geotrichum and Kazachstania decreased gradually during the fermentation in the two fermented vegetables, whereas the abundance of Enterococcus , Streptococcus , Clostridium and Bacillus showed a trend toward a gradual increase in the fermentation process, with no change in their relative abundance in both fermentation systems even though they exhibited significantly opposite microorganisms.

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