Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi

Keyphrases

• Axenic 33%
• Bacterial Community 100%
• Bacterial Composition 33%
• Bacterial Dynamics 100%
• Bacterial Function 33%
• Bacterial Metabolites 100%
• Bacteriophage 66%
• Community-associated 33%
• Ecological Role 33%
• Fermentation 100%
• Fermentation Properties 33%
• Fermentative Microorganisms 33%
• Food Fermentation 33%
• Indigenous Microbiota 33%
• Kimchi 100%
• Korean Food 33%
• Lactic Acid Bacteria 100%
• Lactic Acid Bacteria Strains 33%
• Lactobacillus Sakei 33%
• Leuconostoc Gelidum 33%
• Metabolic Dynamics 100%
• Metagenomic Approach 33%
• Natural Fermentation 33%
• Nutritional Properties 33%
• Organoleptic Properties 33%
• Potential Impact 33%
• Quality Safety 33%
• Starter Culture 33%
• Starter Lactic Acid Bacteria 33%
• Vegetable Foods 100%
• Viral Community 66%
• Viral Dynamics 100%
• Weissella Koreensis 33%

Food Science

• Food Fermentation 33%
• Korean Traditional Foods 33%
• Lactic Acid Bacteria 100%
• Lactic Acid Bacteria Starter 33%
• Leuconostoc gelidum 33%
• Natural Fermentation 33%
• Organoleptic Property 33%
• Starter Culture 33%
• Vegetable Foods 100%
• Weissella 33%