From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles

From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles

Kimchi, a traditional fermented product made primarily with Chinese cabbage, develops its characteristic flavor through microbial activity and a variety of ingredients. This study explores the incorporation of sea fennel (<i>Crithmum maritimum</i> L.), a halophytic plant rich in bioactiv...

Full description

Saved in:
Bibliographic Details
Main Authors: Maryem Kraouia, Maoloni Antonietta, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Antonio Raffo, Valentina Melini, Nicoletta Nardo, Irene Baiamonte, Lucia Aquilanti, Giorgia Rampanti
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Molecules
Subjects:
kimchi
sea fennel
lactic acid bacteria
starter culture
fermentation
Online Access:https://www.mdpi.com/1420-3049/30/13/2731
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items