Journal
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
Volume 25, Issue 5, Pages 559-568Publisher
KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
DOI: 10.4014/jmb.1501.01019
Keywords
Kimchi; starter culture; lactic acid bacteria; fermentation control
Categories
Funding
- High Value-added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs [311041]
- World Institute of Kimchi [KE1503-1]
Ask authors/readers for more resources
Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available