Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation

[Display omitted] •Combined effects of different mixing ratios of starter cultures were investigated.•Volatile and non-volatile compounds were different depending on the ratio of LAB.•Discrimination of properties of kimchi was explained by microbial communities.•PCA showed clear differences in metab...

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Veröffentlicht in:	Food research international 2020-10, Vol.136, p.109591-109591, Article 109591
Hauptverfasser:	Lee, Jae-Jun, Choi, Yun-Jeong, Lee, Min Jung, Park, Sung Jin, Oh, Su Jin, Yun, Ye-Rang, Min, Sung Gi, Seo, Hye-Young, Park, Sung-Hee, Lee, Mi-Ai
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation Fermented Foods and Beverages Flavor Food Microbiology Kimchi Lactic acid bacteria Lactobacillales Leuconostoc Metabolites Volatile compounds
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