National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Kimchi is a traditional fermented food in Korea and there are several types depending on the available seasonal ingredients and the manufacturing methods used. Kimchi fermentation is influenced by the ingredients, fermentation, temperature, salt concentration, oxygen availability and pH which determine the taste and quality of the final fermented product. A comparative study was undertaken to evaluate the fermentation characteristics of Kimchi prepared using different vegetables, namely Beetroot, Carrot, Radish and Cucumber. The investigation focused on analyzing the physical properties, lactic acid bacteria (LAB) population and metabolite composition including organic acids, sugar alcohols and amino acids across the different kimchi samples. Distinct variations were observed in sensory attributes such as texture, color, aroma and taste, which were influenced by the type of vegetable used. Among the samples, Beetroot kimchi (Sample B) demonstrated a deep magenta hue, favorable texture and a well-balanced sensory profile. Microbiological analysis revealed that beetroot kimchi supported a high and stable LAB population (5.9 × 10? CFU/g) during the fermentation process. Furthermore, metabolite profiling indicated elevated levels of beneficial compounds, including lactic acid (63.807 mMol) and essential amino acids specially glutamine (65.597mMol) in beetroot kimchi, reflecting enhanced fermentative activity and superior nutritional value. These findings revealed that, Beetroot Kimchi (Sample B) was identified as the most health-promoting variant among the other Kimchi samples prepared, attributed to its rich antioxidant content, potential cardiovascular benefits and its role as a functional food in supporting gut health and overall well-being.
Agriopoulou, S., Stamatelopoulou, E., Sachadyn-Król, M., & Varzakas, T. (2020). Lactic acid bacteria as antibacterial agents to extend the shelf life of fresh and minimally processed fruits and vegetables: Quality and safety aspects. Microorganisms,
8(6), 952.
Begum, K., Kubra, K., Aowal, R., & Ema, N. J. (2024). Characterization of Lactic
Acid Bacteria (LAB) Isolated from Homemade Fermented Kimchi in Bangladesh. Bangladesh Pharmaceutical Journal, 27(1), 103-109.
Choi, Y. J., Kim, H. E., Lee, M. J., Park, S. J., Park, S. H., & Lee, M. A. (2025). Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice. International Journal of Food Properties, 28(1), 1-15.
Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806.
Jeong, J. Y., Bae, M., Kim, M. J., Jang, H. Y., Jung, S., Lee, J. H., & Hwang, I. M. (2023). Rapid quantitative analysis of metabolites in kimchi using LC-Q-orbitrap MS. ACS omega, 8(4), 3896-3904.
Jung, J. Y., Lee, S. H., & Jeon, C. O. (2014). Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Applied microbiology and biotechnology, 98, 2385-2393.
Jung, S. J., Chae, S. W., & Shin, D. H. (2022). Fermented foods of Korea and their functionalities. Fermentation, 8(11), 645.
Jung, S., An, H., & Lee, J. H. (2021). Red pepper powder is an essential factor for ornithine production in kimchi fermentation. LWT, 137, 110434.
Kim, M. H., Shin, M. S., Jhon, D. Y., Hong, Y. H., & Lim, H. S. (1987). Quality characteristics of kimchis with different ingredients. Journal of the Korean Society of Food Science and Nutrition, 16(4), 268-277.
Kwak, S. H., Cho, Y. M., Noh, G. M., & Om, A. S. (2014). Cancer preventive potential of kimchi lactic acid bacteria (Weissella cibaria, Lactobacillus plantarum). Journal of cancer prevention, 19(4), 253.
Lee, J. J., Choi, Y. J., Lee, M. J., Park, S. J., Oh, S. J., Yun, Y. R., ... & Lee, M. A. (2020). Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation. Food Research International, 136, 109591.
Lee, S. H., & Kim, S. D. (1988). Effect of various ingredients of kimchi on the kimchi fermentation. Journal of the Korean Society of Food Science and Nutrition, 17(3), 249-254.
Lee, S. J., Jeon, H. S., Yoo, J. Y., & Kim, J. H. (2021). Some important metabolites produced by lactic acid bacteria originated from kimchi. Foods, 10(9), 2148.
Citations |
 |
 |
 |
 |
