Fig. 6.

Fig. 6. Volatile compounds identified from the four kimchi groups during kimchi fermentation. The red bar zone indicates an increasing pattern and the blue bar zone indicates a decreasing pattern with time. Commercial kimchi (CK), the commercial kimchi added with Leu. mesenteroides WiKim32 without non-thermal treatment (CK-S), microbial inactivated kimchi without Leu. mesenteroides WiKim32 (DK), and the microbial inactivated kimchi added with Leu. mesenteroides WiKim32 (DK-S).

© J. Microbiol. Biotechnol.