A5052040201- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- GABA and Rice Research
- Nutrition, Health and Food Behavior
Korea University
2023-2024
In fermented foods, including kimchi, salinity is a crucial factor that influences preservation and quality. We aimed to investigate the physicochemical characteristics, microbiota, metabolites of kimchi at varying salinities over 200 days. Kimchi cabbages were soaked in 3%, 10%, 20% (w/v) saline solutions for 10 h prepare low-, middle-, high-salinity respectively. Although level had significant impact on its appearance, microbial community, metabolite content early stages (until 5th day),...
This study aimed to examine the impacts of essential and optional ingredients on microbial metabolic profiles kimchi during 100 days fermentation, using a mix-omics approach. Kimchi manufactured without (e.g., red pepper, garlic, ginger, green onion, radish) had lower lactic acid content. The absence garlic was associated with higher proportion