Temperature impact on microbial and metabolic profiles in kimchi fermentation

Sera Jung; In Min Hwang; Jong‐Hee Lee

doi:10.1016/j.heliyon.2024.e27174

February 28, 2024HeliyonOpen Access

Temperature impact on microbial and metabolic profiles in kimchi fermentation

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Key Points

Elevated fermentation temperatures alter the microbial composition of kimchi, producing greater bacterial community richness than cold storage conditions.
Kimchi maintained at 10-15 °C significantly increases lactic acid bacteria community diversity and richness when compared to samples kept at 4 °C.
Metabolite profiling via mass spectrometry and bacterial pyrosequencing demonstrate how thermal management directs optimal kimchi fermentation.

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Implication

Experimental analysis demonstrates altered lactic acid bacteria diversity across kimchi fermentation temperatures, highlighting thermal control for food preservation.

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Cite This Study

Jung et al. (2024) studied this question.

synapsesocial.com/papers/68e770a2b6db6435876e6786 https://doi.org/10.1016/j.heliyon.2024.e27174

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Temperature impact on microbial and metabolic profiles in kimchi fermentation

Key Points

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Implication

Discussion

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Temperature impact on microbial and metabolic profiles in kimchi fermentation

Key Points

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Implication

Discussion

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