Fig. 3From: Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii Representative chromatograms of the gas chromatography–mass spectrometry analysis of brine in pickled cabbage and radish during sauerkraut fermentation. A, C Spontaneous fermentation, B, D inoculated fermentation of L. plantarum Shanghai brewing 1.08 and Z. rouxii CGMCC 3791Back to article page