Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.

ABSTRACT: Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefo

SUBMITTER: Choi YJ 

PROVIDER: S-EPMC10826663 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature