Metabolomic signatures of lactic acid bacteria: their growth rates and roles in enhancing kimchi quality
Abstract Kimchi, a traditional Korean fermented food, undergoes spontaneous fermentation driven by lactic acid bacteria (LAB), which significantly influences its flavor, texture, and nutritional content. The quality of kimchi is largely determined by the metabolites produced during microbial metabol...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
SpringerOpen
2025-08-01
|
| Series: | Applied Biological Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13765-025-01025-6 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|