Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control
Jin Yong Kang, Moeun Lee, Jung Hee Song, Eun Ji Choi, So Yeong Mun, Daun Kim, Seul Ki Lim, Namhee Kim, Bo Yeon Park, Ji Yoon Chang
Abstract
species, and the progression of malolactic fermentation can be controlled through KSs. Our results suggest that KSs promote the production of organic acids, and the profiling of organic acids, as well as the progress of malolactic fermentation, can be controlled by selecting the suitable KS. Overall, this study demonstrates that kimchi fermentation can be controlled more effectively if the characteristics of KS are understood and used appropriately.
Topics & Concepts
FermentationKey (lock)Food scienceBiologyBiotechnologyEcologyFood Quality and Safety StudiesPhytoestrogen effects and researchFermentation and Sensory Analysis