. 2021 Apr 6;9:e11123. doi: 10.7717/peerj.11123

Table 1. Brief summary of recent studies on microbiota involved in production of brinefermented vegetables.

Pickle name	Raw material	Pickling solution(s)	Final salinity	Fermentation time	Predominant genus in final microbiota	Reference
Sauerkraut	Cabbage	Brine	2.3%	14d	Lactobacillus	Plengvidhya et al. (2007)
	Cabbage	Brine	2.25%	14d	Leuconostoc, Lactobacillus	Zabat et al. (2018)
Cucumber pickle	Cucumber	Brine	6%	14d	Lactobacillus	Pérez-Díaz et al. (2020)
Kimchi	Chinese cabbage	Brine with various spices and fermented seafood	N.E.	29d	Leuconostoc, Lactobacillus, Weissella	Jung et al. (2011)
	Chinese cabbage	Brine with various spices	N.E.	100d	Lactobacillus	Jeong et al. (2013)
	Chinese cabbage	Brine with various spices	0 and 5%	50d	Leuconostoc	Seo et al. (2018)
Paocai	Cabbage	Brine with various spices	6%	7d	Lactobacillus	Xiao et al. (2018)
	Cabbage	Brine	3%	10d or 20d	Lactobacillus	Wang et al. (2020)
Suancai	Chinese cabbage	Brine	1%	30d	Lactobacillus	Yang et al. (2014)

Notes.