ArticleHeliyon2022
Effects of salt type on the metabolites and microbial community in kimchi fermentation.
Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 32 citations in OpenAlex.
- Comparative Effects ofJournal of microbiology and biotechnology · 2026Article
- Effects of adding various salted seafood (Food chemistry: X · 2026Article
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing.Food chemistry: X · 2026Article
- Nutrient Availability and Pathogen Clearance Impact Microbiome Composition in a Gnotobiotic Kimchi Model.Foods (Basel, Switzerland) · 2025Article
- Article
- Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types ofFood science of animal resources · 2024Article
- Revealing the Mechanism of Aroma Production Driven by High Salt Stress inFoods (Basel, Switzerland) · 2024Article
- Postbiotics of Naturally Fermented Synbiotic Mixture of Rice Water Aids in Promoting Colonocyte Health.Biomolecules · 2024Article
- Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.Heliyon · 2024Article
- Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells.Journal of microbiology and biotechnology · 2024Article
- Mineral composition, crystallinity and dielectric evaluation of Bamboo Salt, Himalaya Salt, and Ba'kelalan salt content.Heliyon · 2024Article
- Utilization of bottle gourd (Heliyon · 2023Article
- Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.Journal of food science and technology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The taste of kimchi is greatly affected by the salt type used during fermentation. Here, we investigated the effects of salts with different mineral contents on the microbial community and metabolite profiles of fermented kimchi using multivariate statistical analysis. We evaluated different types of salt used to prepare kimchi, namely, solar salt aged for 1 year, solar salt aged for 3 years, dehydrated solar salt, and purified salt. The main microorganisms detected in kimchi were
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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.