Effects of ingredient size on microbial communities and metabolites of radish kimchi

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

“…The variations in metabolite patterns are closely associated with the types of microorganisms present, which depend on the specific raw materials used [ 11 ]. In addition, even for the same material, the size of the material influences the microbial and metabolite profiles during fermentation [ 33 ]. In particular, the differences in these metabolites were caused by the minor ingredients (radish, glutinous rice paste, and seaweed) rather than by the major ingredients.…”