Abstract
This study investigated the impact of supplementing radish kimchi with slices of gizzard shad, Konosirus punctatus (boneless - BLGS, or whole - WGS) on the kimchi’s chemical and microbial composition for different fermentation durations. Higher levels of amino nitrogen (N), calcium (Ca) and phosphorus (P) were observed in the supplemented kimchi groups compared to those in the control and further, Ca and P levels were highest in the WGS kimchi group. Microbial composition analysis revealed noticeable differences between the three groups at different fermentation durations. The predominant species changed from Leuconostoc rapi to Lactobacillus sakei at the optimal- and over-ripening stages in the control kimchi group. The predominant species in the BLGS kimchi group was L. rapi at all stages of fermentation, whereas the predominant species in the WGS kimchi group was L. rapi at the optimal-ripening stage, and both L. sakei and L. rapi at the over-ripening stage. Significant correlations were observed by analysis of the Spearman’s rank between and within the chemical and microbial composition over fermentation durations. Altogether, gizzard shad supplementation may be used to optimize the desired microbial population to obtain the preferable fresh kimchi flavour by the release of certain inorganic elements and amino N.
Highlights
Www.nature.com/scientificreports microbial composition during kimchi fermentation, as it can overcome the limitations associated with traditional culture-based approaches[9,10]
The aim of this study was to investigate the effect of adding fresh seafood, in the form of sliced boneless (BLGS) or whole gizzard shad (WGS) fish, Konosirus punctatus, on the microbial dynamics of radish kimchi over different fermentation periods: initiation stage, optimal-ripening stage, and over-ripening stage as was determined in a previous study[17]
Changes in the inorganic elements and amino N contents in kimchi supplemented with BLGS or WGS over different fermentation periods
Summary
Www.nature.com/scientificreports microbial composition during kimchi fermentation, as it can overcome the limitations associated with traditional culture-based approaches[9,10]. The ingredients used in kimchi preparation are a microbial source, and affect the fermentation conditions, such as salt concentration, inorganic elements content, and protein amount. Some ingredients, such as garlic, have a potential intrinsic antimicrobial effect against certain species. The aim of this study was to investigate the effect of adding fresh seafood, in the form of sliced boneless (BLGS) or whole gizzard shad (WGS) fish, Konosirus punctatus, on the microbial dynamics of radish kimchi over different fermentation periods: initiation stage (week 0), optimal-ripening stage (week 2), and over-ripening stage (week 6) as was determined in a previous study[17]. The effect of BLGS and WGS supplementation on the inorganic elements and amino nitrogen (N) content, and the correlation between the content and the microbial dynamics, was investigated
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