Study ID: project_464
Kimchi is a Korean traditional fermented food made of various vegetables. Most popular ones are fermented using Chinese cabbages. In this study, mature cabbage kimchi products were purchased, and their bacterial communities were elucidated using the next generation sequencing (NGS). The manufacturers were labeled with alphabetic initials. We sampled twice at the different time and place for the company H (labeled H-1 and H-2). The pH values of these kimchi products were 4 to 4.5, so they are considered mature and ready for the consumption.
NGS platform: Roche 454
16S region sequenced: V1-V3
Data of this study was provided by ChunLab, Inc.