Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile.

Song, Hye Seon; Lee, Se Hee; Ahn, Seung Woo; Kim, Joon Yong; Rhee, Jin-Kyu; Roh, Seong Woon

Song, Hye Seon; Lee, Se Hee; Ahn, Seung Woo; Kim, Joon Yong; Rhee, Jin-Kyu; Roh, Seong Woon.

Afiliação

Song HS; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Lee SH; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Ahn SW; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Kim JY; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Rhee JK; Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea. Electronic address: jkrhee@ewha.ac.kr.
Roh SW; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: swroh@wikim.re.kr.

Food Res Int ; 149: 110668, 2021 11.

Article em En | MEDLINE | ID: mdl-34600670

Assuntos

Alimentos Fermentados; Microbiologia de Alimentos; Fermentação; Leuconostoc; Weissella

Palavras-chave

Fermented food; Ingredient; Lactic acid bacteria; Metabonomics; Metataxonomics

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Microbiologia de Alimentos / Alimentos Fermentados Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google