Effect of a kimchi-derived combined starter on the fermentation process of kimchi
김치 유래 복합 종균 적용이 김치의 발효과정에 미치는 영향

Jin ju Lee
2021 Korean Journal of Food Preservation  
In this study, we compared the changes in the quality of kimchi fermented with a complex starter and a single starter. Lactic acid bacteria strains isolated from kimchi were used as starters, and fermention was performed at 10℃ for 26 days. The rate of reduction in lactic acid bacteria was low, the initial pH was maintained at a constant level, and the dominance rate of the starter was high at 83% on the 15th day of fermentation with the complex starter, compared to fermentation with the
more » ... ion with the control and single starters. Regarding the CO 2 and free sugar content, which are factors affecting product quality and are influenced by lactic acid bacteria fermentation, 1.4 and 1.5 times higher CO 2 and mannitol production, respectively, were observed during fermentation of free sugars with the complex starter than in fermentation with the single starter. These results show that the use of a complex starter can improve the distribution quality of kimchi as it results in an extended shelf life and enhanced sensory quality.
doi:10.11002/kjfp.2021.28.1.141 fatcat:tbvjqswsgrc7nomu4ygyofbupy