Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation

Garlic (Allium sativum) is a key ingredient in Korean cuisine, particularly in the preparation of kimchi, contributing to its flavor and taste. Garlic has been a potential resource for lactic acid bacteria (LAB) in kimchi. However, the mechanism by which it influences microbial diversity and metabol...

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Bibliographic Details

Published in:	Heliyon
Main Authors:	Ha-Young Jang, Min Ji Kim, Ji Young Jeong, In Min Hwang, Jong-Hee Lee
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Subjects:	Garlic Kimchi Bacterial composition Metabolite changes Lactic acid bacteria
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844024009502