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. 2019 Nov 27;9:17693. doi: 10.1038/s41598-019-54318-4

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Changes in the abundance and structure of lactic acid bacteria (LAB) in radish kimchi prepared by adding 10% boneless or whole gizzard shad fish slices over different fermentation durations. The control kimchi group was prepared without adding gizzard shad fish. (a) The difference in the abundance of the two main LAB families. An asterisk (*) on the error bar represent statistical significance (P < 0.05) in the abundance of Lactobacillaceae and Leuconostocaceae over fermentation durations. (b) Stacked bar graph showing abundance of the Lactobacillales order and the relative abundance among the LAB genera within.