Journal of food scienceFermentationFermented FoodsFood MicrobiologyFoeniculumFungi
Metataxonomic Exploration of Non-Korean Kimchi Made With Sea Fennel (Crithmum maritimum L.).
Maryem Kraouia, Giorgia Rampanti, Antonietta Maoloni, Andrea Cantarini, Federica Cardinali, Vesna Milanović, Ilario Ferrocino, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti
Published: 202610.1111/1750-3841.70833
Abstract
In this study, a non-Korean kimchi formulated with the unconventional ingredient sea fennel (Crithmum maritimum L.) was investigated under both spontaneous and starter-driven fermentation to assess microbial composition and dynamics. Metataxonomic an…
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