Effect of temperature and salt concentration on Kimchi fermentation
Tae-Ick Mheen, Tai-Wan Kwon
Korean Journal of Food Science and Technology
Abstract
Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Kimchi fermentation is affected by temperature and salt concentration
“The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration.”
Kimchi fermentation is faster at high temperature and low salt content
“At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content.”
Kimchi fermentation is slower at low temperature and high salt content
“At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content.”