Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Materials
2.2. Preparation of Kimchi
2.3. Microbial Community Analysis
2.4. Analysis of pH and Titratable Acidity
2.5. Analysis of Organic Acids
2.6. Analysis of Free Sugars
2.7. Analysis of Free Amino Acids
2.8. Statistical Analysis
3. Results and Discussion
3.1. Microbial Community Analysis
3.2. Changes in the pH and Titratable Acidity of Kimchi
3.3. Changes in the Metabolite Profile of Kimchi
3.4. Multivariate Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Lee, M.-A.; Choi, Y.-J.; Lee, H.; Hwang, S.; Lee, H.J.; Park, S.J.; Chung, Y.B.; Yun, Y.-R.; Park, S.-H.; Min, S.; et al. Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi. Fermentation 2021, 7, 308. https://doi.org/10.3390/fermentation7040308
Lee M-A, Choi Y-J, Lee H, Hwang S, Lee HJ, Park SJ, Chung YB, Yun Y-R, Park S-H, Min S, et al. Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi. Fermentation. 2021; 7(4):308. https://doi.org/10.3390/fermentation7040308
Chicago/Turabian StyleLee, Mi-Ai, Yun-Jeong Choi, Hyojung Lee, Sojeong Hwang, Hye Jin Lee, Sung Jin Park, Young Bae Chung, Ye-Rang Yun, Sung-Hee Park, Sunggi Min, and et al. 2021. "Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi" Fermentation 7, no. 4: 308. https://doi.org/10.3390/fermentation7040308