Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi

Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi and affects its taste and flavor. This study aimed to investigate the effects of salinity on kimchi fermentation. The sali...

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Bibliographic Details

Published in:	Fermentation
Main Authors:	Mi-Ai Lee, Yun-Jeong Choi, Hyojung Lee, Sojeong Hwang, Hye Jin Lee, Sung Jin Park, Young Bae Chung, Ye-Rang Yun, Sung-Hee Park, Sunggi Min, Lee-Seung Kwon, Hye-Young Seo
Format:	Article
Language:	English
Published:	MDPI AG 2021-12-01
Subjects:	kimchi salinity fermentation lactic acid bacteria metabolites
Online Access:	https://www.mdpi.com/2311-5637/7/4/308