Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the...
Сохранить в:
| Главные авторы: | , , , , , , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2024-01-01
|
| Серии: | Heliyon |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2405844024003141 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|