Microbial succession and metabolite changes during long-term storage of Kimchi.

@article{Jeong2013MicrobialSA,
  title={Microbial succession and metabolite changes during long-term storage of Kimchi.},
  author={Sang Hyeon Jeong and Se Hee Lee and Ji Young Jung and Eun Jin Choi and Che Ok Jeon},
  journal={Journal of food science},
  year={2013},
  volume={78 5},
  pages={M763-9}
}
Kimchi is often stored for a long period of time for a diet during the winter season because it is an essential side dish for Korean meals. In this study pH, abundance of bacteria and yeasts, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of kimchi for 120 d. Bacterial abundance increased quickly with a pH decrease after an initial pH increase during the early fermentation period. After 20 d, pH values became relatively stable and free… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 10 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 36 references

Pyrosequence-based 16S rRNA profiling of gastro-intestinal microbiota

  • J. Nakayama
  • Biosci Microflora 29:83–96.
  • 2010
Highly Influential
6 Excerpts

Profiling of fermentative metabolites in kimchi: volatiles and non-volatiles organic acids

  • Shim S-M, JY Kim, SM Lee, Park J-B, SK Oh, KimY-S.
  • J Korean Soc Appl Biol Chem 55:463–9.
  • 2012

Production of high γ -aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from Mukeunjee kimchi

  • SY Cho, MJ Park, KM Kim, JH Ryu, HJ. Park
  • Food Sci Biotechnol 20:403–8.
  • 2011

Similar Papers

Loading similar papers…