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Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi
Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months. The pH...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997386/ https://www.ncbi.nlm.nih.gov/pubmed/35407107 http://dx.doi.org/10.3390/foods11071020 |
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author | Park, Jung-Min Zhang, Bo-Zheng Kim, Jin-Man |
author_facet | Park, Jung-Min Zhang, Bo-Zheng Kim, Jin-Man |
author_sort | Park, Jung-Min |
collection | PubMed |
description | Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months. The pH was decreased, and total acidity was increased during fermentation. Furthermore, lactic acid bacteria and yeast were increased, while the total viable count was decreased. The LGK showed the highest DPPH-scavenging activity, phenol content, and nitrite-scavenging activity with methanol extract among methanol, ethanol, and water. In addition, we screened strains among LGK kimchi with high antimicrobial activity and isolated them. We tested antimicrobial activity for 20 lactic acid bacteria, and we separated and identified nine strains of lactic acid bacteria with high antimicrobial activity. Given these results, LGK is expected to be an effective food in considerable antioxidative activity with an antimicrobial effect. These results are expected to serve as basic data for the study of Godulbaegi kimchi. |
format | Online Article Text |
id | pubmed-8997386 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89973862022-04-12 Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi Park, Jung-Min Zhang, Bo-Zheng Kim, Jin-Man Foods Article Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months. The pH was decreased, and total acidity was increased during fermentation. Furthermore, lactic acid bacteria and yeast were increased, while the total viable count was decreased. The LGK showed the highest DPPH-scavenging activity, phenol content, and nitrite-scavenging activity with methanol extract among methanol, ethanol, and water. In addition, we screened strains among LGK kimchi with high antimicrobial activity and isolated them. We tested antimicrobial activity for 20 lactic acid bacteria, and we separated and identified nine strains of lactic acid bacteria with high antimicrobial activity. Given these results, LGK is expected to be an effective food in considerable antioxidative activity with an antimicrobial effect. These results are expected to serve as basic data for the study of Godulbaegi kimchi. MDPI 2022-03-31 /pmc/articles/PMC8997386/ /pubmed/35407107 http://dx.doi.org/10.3390/foods11071020 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Park, Jung-Min Zhang, Bo-Zheng Kim, Jin-Man Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi |
title | Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi |
title_full | Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi |
title_fullStr | Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi |
title_full_unstemmed | Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi |
title_short | Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi |
title_sort | effect of fermentation duration on the quality changes of godulbaegi kimchi |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997386/ https://www.ncbi.nlm.nih.gov/pubmed/35407107 http://dx.doi.org/10.3390/foods11071020 |
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