Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine.

After day 3, a slight increase in α-diversity was observed for SK1, but this result did not reach statistical significance.

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A slight trend toward increased expression of the claudin-4 protein, although not statistically significant, was observed 24 h after incubation with SK1 and SK2 in all experimental replicates ( Figure 5 ).

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The pH, 1 H-NMR, and 16S rRNA results confirm that the levels of acidity, the concentration of lactic acid, and the abundance of LAB are strictly correlated and show an increasing trend until the end of fermentation.

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