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. 2021 Mar 17;2:100019. doi: 10.1016/j.fochms.2021.100019

Fig. 2.

Fig. 2

Compositional analyses of water-soluble and volatile compounds of nozawana-zuke pickling juice by NMR and SPME-GC/MS. (a) 1H NMR spectra and metabolite annotations of samples at 21 d. The spectral region ranging from 5.60 to 0.60 ppm is displayed. (b) Total ion chromatograms of SPME-GC/MS analysis and metabolite annotations. The labels U and asterisk (*) represent peaks of unannotated compounds and those observed in blank measurements, respectively. The following bacterial strains were used: ♯4G2, Latilactobacillus curvatus; K4G1, Levilactobacillus brevis; and K4G4 and K5G3, Lactiplantibacillus plantarum.