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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |