Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation

Comparison of microbial diversity and metabolites on household and commercial doenjang

“…Diallyl disulphide was detected in all samples, and HDJ had a larger amount than CDJ. It contribute to alliaceous, onion, garlic, and pungent odor ( Zhou et al, 2023 ) and was a representative active substance in garlic ( Asdaq et al, 2022 ). HDJ would be contaminated with pathogenic microorganisms due to spontaneous fermentation, so it seems that garlic or another material similar to garlic with antibacterial activity was used to make the HDJ.…”