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August 15, 2025FoodsOpen Access

Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi

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Authors

JKJaecheol KimHPHyosun ParkBMBoKyung Moon

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Overview

Research shows that higher storage temperature improves kimchi quality in fermentation, indicating enhanced lactic acid bacteria growth and bioactive compound preservation.

Key Points

  • Short-term fermentation at 15 °C enhances the functional quality of kimchi, promoting lactic acid bacteria growth and antioxidant properties.
  • Fermented kimchi at 15 °C exhibited significantly higher polyphenol content and lactic acid bacteria counts compared to 4 °C storage.
  • The analysis evaluated pH, antioxidant activities, lactic acid bacteria, and bioactive components in kimchi prepared from pretreated napa cabbage.
  • Prolonged storage at 4 °C reduced total polyphenol content and lactobacillus counts, indicating less effective fermentation.

Cite This Study

Kim et al. (2025) studied this question.

synapsesocial.com/papers/68af5bafad7bf08b1eadf189https://doi.org/10.3390/foods14162826
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The effects of fermentation temperature and starter culture on metabolite profiles and acidity changes during the storage of kimchi2025 · 1 citations
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  4. 4The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis sativus L.) as Probiotics2024
  5. 5Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage2024 · 9 citations