Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis

Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis

A low-temperature and low-salt industrially fermented Chinese kohlrabi (LSCK) was developed in this study, with the salt usage decreased by approximately 70% compared to the traditional high-salt fermented Chinese kohlrabi (HSCK). The differences in physicochemical properties, metabolites and overal...

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Bibliographic Details
Main Authors: Zhiping Zhao, Hongfan Chen, Yulin Zhang, Xin Nie, Lu Xiang, Tao Peng, Dayu Liu, Huailiang Luo, Aili Wang
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-04-01
Series:Frontiers in Sustainable Food Systems
Subjects:
low−salt fermentation
non-targeted metabolomic
GC-TOF-MS
differential metabolites
metabolic pathway
fermented Chinese kohlrabi
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1156173/full

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https://www.frontiersin.org/articles/10.3389/fsufs.2023.1156173/full

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