ArticleHeliyon2024
Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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
5 citing papers in PubMed.
- Hybrid near-infrared and chemical-based machine learning enhances the reliability of chili powder origin classification.Scientific reports · 2026Article
- Chemical Composition and In Vitro Antidiabetic Effect of Extracts from Ripe, Unripe, and Fermented UnripeMolecules (Basel, Switzerland) · 2025Article
- Chemometric Discrimination of Korean and Chinese Kimchi Using Untargeted Metabolomics.Metabolites · 2025Article
- LC-MS profiling and antioxidant, antifungal, and anticancer potentials of Tunisian Allium sativum L. extracts.PloS one · 2025Article
- Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai.Microbiome research reports · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of
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Registered trials
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