Effects of salt type on the metabolites and microbial community in kimchi fermentation

The taste of kimchi is greatly affected by the salt type used during fermentation. Here, we investigated the effects of salts with different mineral contents on the microbial community and metabolite profiles of fermented kimchi using multivariate statistical analysis. We evaluated different types o...

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Detalles Bibliográficos
Autores principales: Lee, Mi-Ai, Choi, Yun-Jeong, Kim, Ye-Sol, Chon, Seo-Yeong, Chung, Young Bae, Park, Sung-Hee, Yun, Ye-Rang, Min, Sung Gi, Yang, Ho-Chul, Seo, Hye-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9663873/
https://www.ncbi.nlm.nih.gov/pubmed/36387467
http://dx.doi.org/10.1016/j.heliyon.2022.e11360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9663873/
https://www.ncbi.nlm.nih.gov/pubmed/36387467
http://dx.doi.org/10.1016/j.heliyon.2022.e11360

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