Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
Hye Seon Song, Tae Woong Whon, Juseok Kim, Se Hee Lee, Joon Yong Kim, Yeon Bee Kim, Hak-Jong Choi, Jin‐Kyu Rhee, Seong Woon Roh
Topics & Concepts
IngredientFermentationFood scienceBiologyWeissellaLeuconostocLactobacillusFermentation in food processingBacteriaLactic acidGeneticsProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsGut microbiota and health