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. 2019 Mar 24;8(3):109. doi: 10.3390/foods8030109

Figure 1.

Figure 1

Changes in physicochemical and microbial properties during fermentation of (a) Pa kimchi and (b) Gat kimchi. □: B (no addition of Myeolchi-aekjeot, no inoculum), ■: C (addition of Myeolchi-aekjeot, no inoculum), ●: R (addition of Myeolchi-aekjeot, L. brevis JCM1170 for both kimchi), ▲: LB (addition of Myeolchi-aekjeot, L. brevis PK3M04 for Pa kimchi, L. brevis GK2M08 for Gat kimchi), △: LP (addition of Myeolchi-aekjeot, L. plantarum PK2M30 for Pa kimchi, L. plantarum GK2M12 for Gat kimchi).