eISSN 1738-8872
pISSN 1017-7825
pISSN 1017-7825
Fig. 5.
Fig. 5.
Relative abundance of total bacteria at the species level in the four kimchi groups: i) commercial kimchi (CK), ii) the commercial kimchi added with kimchi LAB starter without non-thermal treatment (CK-S), iii) microbial inactivated kimchi without kimchi LAB starter (DK), and iv) microbial inactivated kimchi supplemented with kimchi LAB starter (DK-S) at (A) day 0 and (B) day 70.
J. Microbiol. Biotechnol. 2024;34:622~633 https://doi.org/10.4014/jmb.2310.10010
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