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February 28, 2024HeliyonOpen Access

Temperature impact on microbial and metabolic profiles in kimchi fermentation

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Authors

SJSera JungIHIn Min HwangJLJong‐Hee Lee

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Overview

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

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.

Cite This Study

Jung et al. (2024) studied this question.

synapsesocial.com/papers/68e770a2b6db6435876e6786https://doi.org/10.1016/j.heliyon.2024.e27174
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