Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system
Garlic is an essential ingredient added to kimchi, a fermented vegetable, in small amounts owing to its sensory and antibacterial properties. This study aimed to elucidate the complex relationship between garlic and specific lactic acid bacteria (LAB) and the resulting metabolite changes in a contro...
| Glavni autori: | , , , , , , |
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| Format: | Članak |
| Jezik: | English |
| Izdano: |
Elsevier
2024-01-01
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| Serija: | Heliyon |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S2405844024005346 |