Controlled fermentation of kimchi using naturally occurring antimicrobial agents.

@article{Kim2012ControlledFO,
  title={Controlled fermentation of kimchi using naturally occurring antimicrobial agents.},
  author={Jinsol Kim and Jihyun Bang and Larry R. Beuchat and Hoikyung Kim and Jee-Hoon Ryu},
  journal={Food microbiology},
  year={2012},
  volume={32 1},
  pages={20-31}
}
Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrobial agents. Many researchers have investigated ways to delay over-acidification by adding minor ingredients, fruits or fruit seed extracts, extracts of medicinal herbs, culinary… CONTINUE READING