发酵
食品科学
盐度
化学
糖
还原糖
风味
代谢物
肠系膜明串珠菌
食品加工中的发酵
作文(语言)
生物
乳酸
细菌
生物化学
语言学
遗传学
生态学
哲学
作者
Mi-Ai Lee,Yun‐Jeong Choi,Hyojung Lee,Sojeong Hwang,Hye Jin Lee,Sung Jin Park,Young Bae Chung,Ye‐Rang Yun,Sung‐Hee Park,Sung‐Gi Min,Lee-Seung Kwon,Hye‐Young Seo
出处
期刊:Fermentation
[Multidisciplinary Digital Publishing Institute]
日期:2021-12-13
卷期号:7 (4): 308-308
被引量:49
标识
DOI:10.3390/fermentation7040308
摘要
Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi and affects its taste and flavor. This study aimed to investigate the effects of salinity on kimchi fermentation. The salinities of five sets of kimchi samples were adjusted to 1.4%, 1.7%, 2.0%, 2.2%, and 2.5%. The characteristics of each kimchi sample, including its pH, acidity, free sugar content, free amino acid content, organic acid content, and microbial community composition, were evaluated during kimchi fermentation. The low-salinity kimchi sample showed a rapid decline in the pH at the beginning of the fermentation process, a relatively high abundance of Leuconostoc mesenteroides, and high mannitol production. In the late fermentation period, Latilactobacillus sakei had a higher abundance in the kimchi sample with high salinity than in other samples. In the initial stage of fermentation, the metabolite composition did not differ based on salinity, whereas the composition was considerably altered from the third week of fermentation. The findings showed variations in the characteristics and standardized manufacturing processes of kimchi at various salt concentrations. Therefore, salinity significantly affected the types and concentrations of fermentation metabolites in kimchi.
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