Effect of Long-Term Fermented Kimchi Microbiota as Starter on Fermentation Dynamics

This study explores the impact of using total microbiota from 450-day-fermented kimchi as a starter culture on kimchi fermentation dynamics. Through metataxonomic and metabonomic analyses, we monitored shifts in microbial communities and metabolite profiles.

本研究探讨以经450天发酵的韩式泡菜（kimchi）总微生物群作为发酵剂，对泡菜发酵动力学的影响。研究通过宏分类组学与代谢组学分析，监测了微生物群落与代谢物谱的动态变化。