Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132214
Abstract: This study was aimed at evaluating the effect of basic ingredients (white radish, red pepper powder, garlic, ginger, Welsh onion, fish sauce, and sticky rice porridge) used for kimchi seasoning on the accumulation of biogenic… read more here.
Keywords: accumulation biogenic; biogenic amines; fish sauce; sauce ... See more keywords
Red pepper powder is an essential factor for ornithine production in kimchi fermentation
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110434
Abstract: Abstract Red pepper powder (rpp), an important ingredient in kimchi, is responsible for its red color and spicy flavor. Previous reports showed that rpp influences the emergence of Weissells sp. bacteria in the kimchi fermentation.… read more here.
Keywords: kimchi fermentation; red pepper; fermentation; pepper powder ... See more keywords
Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Microbiology and Biotechnology"
DOI: 10.4014/jmb.2209.09026
Abstract: In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121 Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides… read more here.
Keywords: strains used; kimchi fermentation; lab strains; acid bacteria ... See more keywords