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. 2021 Jun 21;10(6):1435. doi: 10.3390/foods10061435

Figure 4.

Figure 4

Biplot of the principal components analysis (PCA) of metabolite compounds detected in kimchi by 1H NMR after fermentation of five lactic acid bacteria (LAB) at 15 °C for four days. Limosilacotobacillus fermentum, Limosilacotobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei subsp. paracasei, and Ligilactobacillus salivarius were tested, and Leuconostoc mesenteroides DRC 1506, a commercial kimchi starter, was used for comparison.