Effect of Different Acids and Salt Application on The Microbiota of Pickled Cabbage

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Kinetic Analysis of Cell Growth and Acid Formation in Radish (Raphanus sativus L.) Pickle2025
2. 2The Usage of Fermented Milk By-Products in Cabbage Pickle Fermentation Through a Sustainable Food Production Approach2026
3. 3Changes in the Bioactive Compounds of Fermented Cabbage Heads Induced by the Addition of Citric and Ascorbic Acid2026
4. 4SCREENING AND MODULATION OF THE BACTERICIDAL POTENTIAL OF PICKLE-BASED LACTIC ACID BACTERIA AGAINST COMMON NOSOCOMIAL PATHOGENS2024
5. 5Dynamic study on microbial communities and metabolites driven by functional lactic acid bacteria starter culture in rapid fermentation of mustard leaves ( <i>Brassica juncea</i> var. <i>multiceps</i> ) pickle2026