Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system

• DOI: 10.1016/j.heliyon.2024.e24503
• Publication Date: 2024-01-13T02:48:50Z
• Authors: Hyun-Woong Choi; Seong-Eun Park; Eun-Ju Kim; Seung-Ho Seo; Tae Woong Whon; Seong Woon Roh; Hong-Seok Son
• Keywords: Ingredient; Titratable acid

Highlights•Garlic content changed fermentation modality by affecting growth of lactic acid bacteria.•The garlic selectively affected specific bacterial taxa and metabolites.•Individual LAB strains inoculated with the same exhibited a strain-dependent metabolite production.AbstractGarlic is an essential ingredient added to kimchi, fermented vegetable, in small amounts owing its sensory antibacterial properties. This study aimed elucidate complex relationship between bacteria (LAB) resulting changes controlled kimchi model system using nine as mixed individual starters. The group without starters showed highest activity, which influenced production, pH, titratable acidity. also differences composition bacteria, such Latilactobacillus sakei, Levilactobacillus brevis, unclassified Leuconostoc, Weissella koreensis, during period. In addition, altering patterns metabolites differed from those garlic. metabolic profile L. brevis was mostly different that other starters, suggesting could subsequently affect fermentation. provides valuable insights into interactions among food ingredients, succession, production