Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

You, Su‐Yeon; Yang, Jaesung; Kim, Sung Hyun; Hwang, In Min

doi:10.1155/2017/9562981

Cited by 42 publications

(21 citation statements)

References 7 publications

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“…DD23 harboring the genes for the production of both D/L configuration of lactic acid (Table 3). This might provide a possible explanation for the presence of significant amount of D-lactic acid (Yoon et al, 2005) and increase in lactic acid content at late stage of kimchi fermentation (You et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Complete Genome Sequence of Weissella hellenica 0916-4-2 and Its Comparative Genomic Analysis

et al. 2019

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Weissella genus from Leuconostocaceae family forms a group of Gram-positive lactic acid bacteria (LAB) that mostly reside in fermented foods and some have been isolated from the environment and vertebrates including humans. Currently there are 23 recognized species, 16 complete and 37 draft genome assemblies for this genus. Weissella hellenica has been found in various sources and is characterized by their probiotic and bacteriocinogenic properties. Despite its widespread importance, little attention has been paid to genomic characterization of this species with the availability of draft assembly of two species in the public database so far. In this manuscript, we identified W. hellenica 0916-4-2 from fermented kimchi and completed its genome sequence. Comparative genomic analysis identified 88 core genes that had interspecies mean amino acid identity of more than 65%. Whole genome phylogenetic analysis showed that three W. hellenica strains clustered together and the strain 0916-4-2 was close to strain WiKim14. In silico analysis for the secondary metabolites biosynthetic gene cluster showed that Weissella are far less producers of secondary metabolites compared to other members of Leuconostocaceae. The availability of the complete genome of W. hellenica 0916-4-2 will facilitate further comparative genomic analysis of Weissella species, including studies of its biotechnological potential and improving the nutritional value of various food products.

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Section: Resultsmentioning

confidence: 99%

Complete Genome Sequence of Weissella hellenica 0916-4-2 and Its Comparative Genomic Analysis

et al. 2019

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“…The acidity of all the samples increased during fermentation. Acidity can be significantly affected by microorganisms, sugar content, salt concentration, and temperature (You et al, 2017). Considering the fermentation aspect, the acidity of TMD 1 and TMD 2 liquids was similar to that of the Dongchimi liquid (control).…”

Section: Results and Discussion Ph Acidity Lactic Acid Bacteria And Hardnessmentioning

confidence: 86%

Preparation of easily chewable and swallowable texture-modified Dongchimi

Chun

Park

Seo

et al. 2019

Food Sci Biotechnol

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This study aimed to develop texture-modified Dongchimi (TMD) that is safe, well-shaped, and easy to chew and swallow. As the fermentation proceeded, the pH decreased, and the total acidity and total number of lactic acid bacteria increased. The hardness of the TMD decreased significantly by more than 96% (p \ 0.05) as compared to that of the control. Significant differences in the hardness and shape were observed between two TMD samples-TMD 1 and TMD 2. Sensory evaluation showed that TMD 1 and TMD 2 were adequate for the elderly people suffering from difficulties in mastication and deglutition. Compared to TMD 1, TMD 2 showed higher values of hardness and swallowness and was more preferred by the elderly. Thus, TMD that is easy to chew and swallow has sufficient competitiveness in food safety, food taste, and food preference.

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“…During fermentation organic acid content increase with decreasing pH value, which affects the sensory features of kimchi [32]. It is known that a lower pH value reduces product spoilage [9], in which pH below 4.2 ensures microbiological stability of the product.…”

Section: Resultsmentioning

confidence: 99%

Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

Korus

Bernaś

Korus

2021

International Journal of Food Science

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The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined ( L ∗ , a ∗ , b ∗ , C ∗ , and h o ). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μmol Tx/g (ABTS) and 36.3 μmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red ( a ∗ ) and yellow ( b ∗ ) were the dominant colors, with values of L ∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.

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Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

Cited by 42 publications

References 7 publications

Complete Genome Sequence of Weissella hellenica 0916-4-2 and Its Comparative Genomic Analysis

Complete Genome Sequence of Weissella hellenica 0916-4-2 and Its Comparative Genomic Analysis

Preparation of easily chewable and swallowable texture-modified Dongchimi

Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

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