Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control
Year: 2024
Type: article
Abstract: species, and the progression of malolactic fermentation can be controlled through KSs. Our results suggest that KSs promote the production of organic acids, and the profiling of organic acids, as well as the progress of malolactic fermentation, can be controlled by selecting the suitable KS. Overall, this study demonstrates that kimchi fermentation can be controlled more effectively if the characteristics of KS are understood and used appropriately.
Source: Heliyon
Authors: Jin Yong Kang, Moeun Lee, Jung Hee Song, Eun Ji Choi, So Yeong Mun, Daun Kim, Seul Ki Lim, Namhee Kim, Bo Yeon Park, Ji Yoon Chang
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,100
Awards: G2899409556, G8691290728
OpenAlex ID: W4401875550