ArticleFood science and biotechnology2018
Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
15 citing papers in PubMed, 30 citations in OpenAlex.
- A Study on the Analysis of Microbial Community Characteristics and the Regulation of Safety and Flavor Composition in Homemade Fermented Chili Peppers via Ultrasound-Assisted Fermentation.Journal of food science · 2026Article
- From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi's Microbial, Chemical, and Sensory Profiles.Molecules (Basel, Switzerland) · 2025Article
- Multi-Omics Joint Analysis of Molecular Mechanisms of Compound Essential Oils Inhibiting Spoilage Yeast in Paocai.Foods (Basel, Switzerland) · 2025Article
- Article
- Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation.Heliyon · 2024Article
- Effects of jogi, Micropogonias undulatus, addition on the production of volatile compounds in baechu-kimchi.PloS one · 2024Article
- Metabolite profiling, hypolipidemic, and anti-atherosclerosis activity of mixed vegetable fermentation extract.Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2023Article
- Correlation Study between Quality and Sensory Characteristics of Kelp Paste byFoods (Basel, Switzerland) · 2023Article
- Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities.Biology · 2023Article
- Effects of salt type on the metabolites and microbial community in kimchi fermentation.Heliyon · 2022Article
- Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates.Journal of microbiology and biotechnology · 2022Article
- Effect of Fungi on Metabolite Changes in Kimchi During Fermentation.Molecules (Basel, Switzerland) · 2020Article
- Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells.RSC advances · 2020Article
- Screening and Spontaneous Mutation of Pickle-DerivedFoods (Basel, Switzerland) · 2020Article
- Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste.Frontiers in microbiology · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.