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Dec 2026

Dynamic changes in volatile flavor substances and microbial communities during fermentation of Chinese Fuyuan pickle.

This study investigated dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during the fermentation of salt-free Fuyuan pickle. Significant variations were observed in pH, total titratable acidity, soluble sugars, solubl...

Lai-Feng Chen, Peng-Fei Ye, Hao-Liang Li et al. · 0 citations
Open access Sep 2026

Genomic and phenotypic characterization of Limosilactobacillus reuteri MKLQ3807-13: a safe, GABA-producing probiotic candidate isolated from a Kunming dog

The comprehensive findings indicate that L. reuteri MKLQ3807-13 possesses desirable probiotic attributes and a favorable safety profile, supporting its potential as a functional probiotic candidate for canines and other hosts.

Xiao-Xia Peng, Hua-Juan Yin, De-Gen Zhang et al. · 0 citations

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