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Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation.

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Title: Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation.
Authors: Bae CI; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Gwak YS; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Lim JY; Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Min SG; Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: mijukim@khu.ac.kr., Kim MJ; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address: skmin@wikim.re.kr.
Source: Food chemistry [Food Chem] 2026 Apr 15; Vol. 508 (Pt B), pp. 148428. Date of Electronic Publication: 2026 Feb 13.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation.
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  Data: <searchLink fieldCode="AU" term="%22Bae+CI%22">Bae CI</searchLink>; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Gwak+YS%22">Gwak YS</searchLink>; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lim+JY%22">Lim JY</searchLink>; Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Min+SG%22">Min SG</searchLink>; Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: mijukim@khu.ac.kr.<br /><searchLink fieldCode="AU" term="%22Kim+MJ%22">Kim MJ</searchLink>; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address: skmin@wikim.re.kr.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Apr 15; Vol. 508 (Pt B), pp. 148428. <i>Date of Electronic Publication: </i>2026 Feb 13.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.148428
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      – Code: eng
        Text: English
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              Text: 2026 Apr 15
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