Do-Yeon Lee, Eun-Ju Kim, Seong-Eun Park, Kwang-Moon Cho, Sun Jae Kwon, Seong Woon Roh, Suryang Kwak, Tae Woong Whon, Hong-Seok Son
This study aimed to examine the impacts of essential and optional ingredients on the microbial and metabolic profiles of kimchi during 100 days of fermentation, using a mix-omics approach. Kimchi manufactured without essential ingredients (e.g., red pepper, garlic, ginger, green onion, and radish) had lower lactic acid content. The absence of garlic was associated with a higher proportion of Latilactobacillus and Lactococcus , while the absence of red pepper was associated with a greater proportion of Leuconostoc than the control group...
June 30, 2024: Food chemistry: X