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August 28, 2026International Journal of Food PropertiesOpen Access

Long-term frozen storage of kimchi Yangnyeom sauce: impact of cryoprotectants on microbial viability and fermentation stability

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Authors

YKYe-Won Kim이이상윤SPSejun Park

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Overview

Experimental study reveals trehalose maintains lactic acid bacteria viability and fermentation stability during frozen storage of kimchi sauce, highlighting a viable method for long-term export.

Key Points

  • To assess the feasibility of long-term frozen storage for kimchi Yangnyeom sauce and evaluate whether cryoprotectant additives preserve lactic acid bacteria viability and fermentation stability.
  • Supplemented kimchi Yangnyeom sauce with carrageenan, inulin, trehalose, or maltodextrin cryoprotectants.
  • Monitored microbial viability and physicochemical attributes across 24 weeks under frozen (−18°C) versus refrigerated (4°C) conditions.
  • Refrigerated storage at 4°C triggered rapid lactic acid bacteria expansion, reducing sugar loss, and marked increases in titratable acidity after 8 weeks.
  • Frozen storage at −18°C slowed sugar loss and acidity increases, with trehalose supplementation successfully mitigating lactic acid bacteria mortality and reducing sugar depletion.
  • Inulin and maltodextrin stimulated fermentation due to prebiotic effects, whereas carrageenan showed negligible protective impact across tested concentrations.

Cite This Study

Kim et al. (2026) studied this question.

synapsesocial.com/papers/6a9145c5d15324a1df3a9062https://doi.org/10.1080/10942912.2026.2720997
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