Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation

The results demonstrated that indigenous yeasts had promotional effects on Lactobacillus proliferation during cucumber fermentation. © 2025 Society of Chemical Industry.

Authors

Mengting Tu (ORCID: https://orcid.org/0009-0006-4345-7686)
Qiufen Mo (ORCID: https://orcid.org/0000-0002-4892-1701)
Guangzhi Xu (ORCID: https://orcid.org/0000-0002-1922-5053)
Yi Zhang (ORCID: https://orcid.org/0000-0002-6837-4258)
Minmin Chen (ORCID: https://orcid.org/0000-0003-0446-4526)
Fang Qiu (ORCID: https://orcid.org/0000-0002-5673-3858)
Yicheng Jiang

Institutions

Zhejiang A & F University (CN)

Publication Details

Journal: Journal of the Science of Food and Agriculture
Published: 2025-08-09
DOI: https://doi.org/10.1002/jsfa.70101
Citations: 1
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 1.16

Controls

|||

ALL TIME

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

article

Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation

Mengting Tu, Qiufen Mo, Guangzhi Xu, Yi Zhang et al.

Aug 9, 2025

1 citations

Journal of the Science of Food and Agriculture

Probiotics and Fermented Foods

1.16

article

Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation

Mengting Tu, Qiufen Mo, Guangzhi Xu, Yi Zhang, Minmin Chen, Fang Qiu, Yicheng Jiang

August 9, 2025article en

1 citations

Abstract

The results demonstrated that indigenous yeasts had promotional effects on Lactobacillus proliferation during cucumber fermentation. © 2025 Society of Chemical Industry.

Journal of the Science of Food and AgricultureVol. 105(15)

Zhejiang A & F University (CN)

Openalex Percentile: Top 19%

Probiotics and Fermented Foods

1.16

DOI Source OpenAlex

AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.

Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation — Mengting Tu, Qiufen Mo, et al. · Journal of the Science of Food and Agriculture (2025) | TGRS Research Map | TGRS