Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product

Abstract

Headspace volatiles of Kimchi stored at 5 Њ Њ Њ Њ ЊC increased over a 7 d period by 20.0% and then decreased from 7 to 27 d by 8.3%. Forty volatile compounds including 18 sulfur compounds were identified in Kimchi. Lactic acid bacteria in Kimchi increased from 3.1 to 4.5 (1 ϫ ϫ ϫ ϫ ϫ 10 8 cfu/mL) over a 17-d period and decreased by 40% from 17 to 27 d. As the storage time increased from 2 to 27 d, pH decreased from 4.3 to 3.8, headspace oxygen decreased from 14.3 to 1.3%, and headspace carbon dioxide increased from 27.7 to 45.3%. Enzymatic reactions and chemical oxidations in Kimchi explained the changes of volatile compounds, lactic acid bacteria, pH, headspace oxygen and carbon dioxide.

Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

“…Presumably, the cold temperature (10°C) prevents the vegetables from softening or becoming discolored (Lu et al, 2013). The pH level of the treated samples ranged from 5.1 to 5.3, which is appropriate for kimchi production (the pH level of kimchi is generally around 4.0-4.5) (Kang et al, 2003;Park et al, 2008). Therefore, the salting method described herein may be expected to improve the microbiological safety and quality of salted napa cabbage, and to increase the efficiency of the kimchi manufacturing processes.…”

Preparation and properties of sodium bicarbonate‐incorporated LDPE films with deodorizing function for kimchi packaging

“…21 and daily disulfide, have also been detected in abundance. 26,27 These compounds, which contribute greatly to the characteristic kimchi flavor, are derived from Allium spp., such as garlic, onion, and green onion. 28 Generally, the smell of kimchi in ripe state is strong; while consumers enjoy the taste of ripe kimchi, the smell is considered unpleasant.…”

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

“…Determination of lactic acid bacterial count LAB counts were determined using the standard microbial method (Kang et al 2003). All apparatus, 0.1 % (w/v) peptone solution (Difco, Becton Dickson and Company, USA) and De Man Rogosa Sharpe (MRS) (Difco, Becton Dickson and Company, USA) agar were sterilized by autoclaving at 121°C for 15 min.…”