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June 12, 2025Acta Scientiarum Polonorum Technologia AlimentariaOpen Access

The effects of fermentation temperature and starter culture on metabolite profiles and acidity changes during the storage of kimchi

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Authors

TNThi Trang NguyenTNThi Hanh Nguyen

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Overview

Experimental analysis reveals how temperature and starter cultures alter metabolite profiles and acidity during kimchi storage, highlighting pathways to optimize probiotic food fermentation.

Key Points

  • Investigate how fermentation temperature and starter cultures alter metabolite profiles and acidity dynamics during kimchi storage.
  • Assessed kimchi fermentation under controlled storage temperatures with specific starter cultures.
  • Tracked microbial activity of lactic acid bacteria alongside acidity changes and byproduct development across storage periods.
  • Fermentation driven by lactic acid bacteria mediated key changes in total acidity and secondary metabolite accumulation.
  • Starter culture selection and ambient storage temperatures modulated fermentation byproducts, directly shaping probiotic and flavor characteristics.

Cite This Study

Nguyen et al. (2025) studied this question.

synapsesocial.com/papers/6a91044db43632dc563e7676https://doi.org/10.17306/j.afs.2.1321
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Also Consider

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

  1. 1Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi2025 · 7 citations
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  3. 3Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use2026 · 1 citations
  4. 4Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi2024 · 15 citations
  5. 5The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis sativus L.) as Probiotics2024